In the season of summer BBQs, grill-outs, and park picnics, this Southwestern Corn and Avocado Salad reigns supreme both as a stand-out side and easy-breezy main meal. It's cool flavors of sweet corn, creamy avocado, and crisp bell pepper & onion are lightly enveloped in a zesty vinaigrette piquant with cumin and lime.
Bonus: The avocado, lime, and cilantro are delightfully reminiscent of guacamole, which in my opinion, always disappears WAY too fast at these types of events! —KvellintheKitchen
What You'll Need
corn, canned or grilled & shaved off the cob (4 ears)
(1 can) black beans, drained and rinsed
red bell pepper, diced
red onion, thinly sliced
lime juice, plus zest of 1 lime
salad greens, for serving
Combine corn, beans, avocado, bell pepper, onion, & cilantro in a large bowl.
Make dressing: combine olive oil, lime juice & zest, cumin, salt, and pepper in a small bowl. Whisk dressing, and add to large bowl. Mix thoroughly.
Split into 4 portions, and serve on top of salad greens.