Corn and Avocado Salad

Submitted by Culinary Inspiration

"Zesty corn salad that goes great with a summer BBQ."

 

• 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

1. Preheat Oven to 400°F.
2. Allow frozen corn to defrost in refrigerator overnight.
3. Place corn on cookie sheet, place in oven and roast about 15 minutes until browned.
4. Stir together the lime juice, olive oil, vinegar, garlic, cumin, chili powder, and salt then add hot sauce to taste.
5. In large bowl combine corn, beans, red pepper, onion, oregano, and jalapeno. Then add dressing and mix until combined.
6. When ready to serve cut up tomatoes and avocadoes and mix into salad.

Reviews

[NanaD]

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.