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
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
In This Recipe
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.