Author Notes
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
Ingredients
-
2 cups
corn, canned or grilled & shaved off the cob (4 ears)
-
15 ounces
(1 can) black beans, drained and rinsed
-
1
avocado, diced
-
1
red bell pepper, diced
-
1/2
red onion, thinly sliced
-
1/2 cup
chopped cilantro
-
2 tablespoons
EVOO
-
3 tablespoons
lime juice, plus zest of 1 lime
-
1/2 teaspoon
cumin
-
3/4 teaspoon
salt
-
1/4 teaspoon
pepper
-
salad greens, for serving
Directions
-
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.
See what other Food52ers are saying.