Avocado Corn Salad Recipe-Confident in the Kitchen-Jean Miller

Avocado Corn Salad

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Welcome » Avocado Corn Salad

This Avocado Corn Salad brings together many of our favorite foods. For example, we pretty much adore avocados. They are on our shortlist of miracle foods for their healthy fat, fiber, and vitamin content. They also pack enough protein to leave you feeling satisfied without weighing you down.

Over the years, we learned to buy avocados green because they resist bruising (just like bananas). Once they are safely resting on our counter, we wait for their skins to turn uniformly dark, indicating ripeness. Then into the refrigerator they go, where they happily keep for several days.

Avocado Corn Salad Recipe

  • Servings: 4
  • Calories per: 162
  • Active Time: 20 min
  • Total Time: 20 min
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
  • 6 ounces (1 cup) yellow corn kernels, fresh or frozen
  • 4 ounces (1 cup) red bell pepper, diced to 1/4 inch
  • 1 ounce (1/4 cup) yellow onion, diced to 1/4 inch
  • 3 tablespoons cilantro, chopped
  • 2 tablespoons jalapeño, finely diced to 1/8 inch
  • 1 tablespoon freshly minced garlic
Add all to a 3-quart bowl. With a silicone spatula, toss all together. Uncooked corn adds fresh taste and texture. Tossing the sturdy ingredients before adding the delicate avocados protects avocado texture.
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons fresh lime juice
  • ½ teaspoon fine sea salt
Dressing: Whisk all together in a 1-quart bowl. A citrus (acidic) based dressing will discourage avocado discoloration.
  • 1 ripe Hass avocado, pitted, peeled, and cubed to ½ inch
Add to dressing. With a silicone spatula, gently toss to coat. Distribute over corn mixture; fold in gently. Tossing avocados in the dressing before adding to the salad minimizes folding, protecting their delicate texture.

 

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