Mexican Avocado Corn Salad

Prep Time: 30 minutes

Cook Time: Marinating Time is recommended for 1 -3 hours

Serving: 6 people as a side, 10-12 as an appetizer

A Word From The Cook

“Lots of flavour pops.”

Ingredients

Salad Ingredients

  • 3 – 4 Ears of Cooked Corn (or 3 Cups if using non fresh corn)
  • 2 Avocados ripe but firm (diced)
  • 1/2 Red Bell Pepper
  • 1/2 Orange Bell Pepper
  • 1/2 15 oz can Black Beans (rinsed and drained)
  • 1/4 Cup Red Onion (diced)
  • 1 Jalapeño
  • 4-6 Tbsp Fresh Cilantro

Dressing

  • 1/4 Cup Lime Juice
  • 1 Tbsp Apple Cider Vinegar
  • 3 Tbsp Vegetable Oil
  • 1 Tbsp Honey
  • 1 Tsp Smoked Paprika (get smoked, don’t substitute!)
  • 3/4 tsp Himalayan Pink Salt (ground)
  • 2 Cloves Garlic

Instructions

  1. Whisk together  Lime Juice, Oil, Honey, Vinegar, Garlic, Salt and Pepper in a Shaker (or bottle).
  2. Combine all the Salad ingredients (except the Avocados & Cilantro) in a large bowl, mix to combine.
  3. Add 1/2 the dressing and refigerate at least 1 hour (up to 3 is good).
  4. Mix in the diced avocado and cilantro just before serving.
  5. Can be served as a salad/side or  as an appetizer with nachos for dipping.
No Comments

Post A Comment