Southwestern Corn and Avocado Salad

By KvellintheKitchen
June 19, 2013
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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!

Serves: 4

  • 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
  1. Combine corn, beans, avocado, bell pepper, onion, & cilantro in a large bowl.
  2. 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.
  3. Split into 4 portions, and serve on top of salad greens.

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