Avocado Corn Salad
Is it a salad? Is it a veggie dish? Is it a salsa dip? No matter what you call it or how you enjoy it, my Avocado Corn Salad is a recipe you'll keep coming back to all summer long! It is a celebration of fresh summer produce and is the perfect side for your next dinner or summer barbecue!
Ingredients
- 222 Avocado
- 3 pieces3 pieces3 pieces Corn
- 222 Jalapeño
- .5.5.5 Red Onion
- 15 oz15 oz15 oz Black Beans
- 222 Lime, juiced
- 3 Tbsp3 Tbsp3 Tbsp Olive Oil
- 1 tsp1 tsp1 tsp Black Pepper
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Put a cast iron pan on the stove over medium heat. Add in one tablespoon of Olive Oil. Once hot, place the corn in the skillet and grill for about 2 minutes per side.
- Mince the garlic and dice the jalapeños, then add them to the bowl. Finely chop the red onion and mix it in. Drain and rinse the black beans before adding them to the bowl. Dice the avocados and add them to a large mixing bowl. Remove the kernels from the corn and add them to the bowl.
- In a small bowl, combine the lime juice and olive oil with salt and pepper. Whisk until well blended.
- Pour the dressing over the salad and gently toss to combine.
- Enjoy immediately, or refrigerate for an hour to let the flavors meld together. Serve as a side dish or a light main course.
Notes
Salt & Pepper to taste!
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Nut Free Pescetarian Plant Based Shellfish Free Side Dishes Sugar Free Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 271 |
Fat: | 8 g |
Carbohydrates: | 40 g |
Protein: | 12 g |
Cholesterol: | 0 g |
Sodium: | 64 mg |
Fiber: | 10 g |
Sugars: | 3 g |
Calculated per serving. |
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