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
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Ingredients
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2 cups
corn, canned or grilled & shaved off the cob (4 ears)
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15 ounces
(1 can) black beans, drained and rinsed
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1
avocado, diced
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1
red bell pepper, diced
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1/2
red onion, thinly sliced
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1/2 cup
chopped cilantro
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2 tablespoons
EVOO
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3 tablespoons
lime juice, plus zest of 1 lime
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1/2 teaspoon
cumin
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3/4 teaspoon
salt
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1/4 teaspoon
pepper
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salad greens, for serving
Directions
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Combine corn, beans, avocado, bell pepper, onion, & cilantro in a large bowl.
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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.
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Split into 4 portions, and serve on top of salad greens.
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