Corn and Avocado Salad
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 16 ounces frozen corn
- 1 cup canned black beans
- 1 cup bell pepper (chopped)
- 1 cup red onion (chopped)
- 1⁄4 cup oregano (chopped)
- 1⁄2 small jalapeno (chopped)
- 3 avocados (chopped)
- 3 medium tomatoes (chopped)
- 4 limes (squeezed)
- 1⁄4 cup olive oil
- 1⁄4 cup red wine vinegar
- 1 tablespoon garlic (chopped)
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1⁄2 teaspoon salt
- hot sauce
directions
- Preheat Oven to 400°F.
- Allow frozen corn to defrost in refrigerator overnight.
- Place corn on cookie sheet, place in oven and roast about 15 minutes until browned.
- Stir together the lime juice, olive oil, vinegar, garlic, cumin, chili powder, and salt then add hot sauce to taste.
- In large bowl combine corn, beans, red pepper, onion, oregano, and jalapeno. Then add dressing and mix until combined.
- When ready to serve cut up tomatoes and avocadoes and mix into salad.
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Reviews
-
This is so yummy! Left out the bell pepper and added extra jalapeno (just a matter of taste). I also put the frozen corn into a colander and ran warm water over. Served with chicken enchiladas and refried beans. My guests loved it. We couldn't stop eating and kept putting a bit of refried beans on a large tortilla chip then topping with this salad. Would make a great appetizer. Never did have room for dessert.