Avocado Corn Salad
Ingredients
- 3 cups cooked corn
about 3 medium/ large ears of corn
- 1 red bell pepper
- 1 15 oz can of black beans
rinsed and drained
- 2 avocados
not overly ripe
- ¼ cup red onion
- 1 Jalapeño
optional
- 4 tbsp fresh cilantro
*Note: you need more for the dressing below
- ¼ cup fresh lime juice
*2 limes
- 1 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1 tbsp honey
*see notes
- 1 tsp smoked paprika
- ¾ tsp kosher salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- 2 tbsp fresh cilantro
optional for dressing
Directions
- 1
If the corn is frozen, thaw it according to the package. I prefer it fresh off the cob for extra crunch. If using fresh corn on the cob, peel and shuck it.
- 2
Mix up all the dressing ingredients in a small bowl, apple cider vinegar, oil, seasoning, chopped cilantro, honey, lime juice. Give it a taste and adjust as needed.
- 3
Chop up the jalapeño, red bell pepper, avocado, onion, and cilantro into bite sized pieces. Try to keep everything close in size.
- 4
With a sharp knife and steady hand, place the corn cob on a non slip cutting board vertically and use the knife to slice all the corn kernels off in a downward direction. Gently separate the kernels if they are all stuck together, some stuck together is okay, and looks beautiful in the salad.
- 5
Assemble salad by adding all the ingredients together, peppers, onion, black beans, cilantro, jalapeño, avocado and pour dressing over the salad. Toss well, serve.
Avocado Corn Salad
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About this Recipe
Searching for a vibrant, incredibly flavorful side dish or light lunch that comes together in a flash? This Avocado Corn Salad is your answer, offering a burst of fresh, tangy goodness perfect for any summer meal. This recipe promises a crunchy, addicting experience that will quickly become a household favorite.
What makes this salad truly shine is its harmonious blend of textures and tastes: creamy avocado, sweet corn, crisp bell pepper, and the zing of lime and apple cider vinegar. It's designed to be effortlessly delicious, hitting all the right notes for a refreshing bite in just 15 minutes, making it an ideal choice for busy weeknights or impromptu gatherings.
When you take your first forkful of this avocado corn salad, expect a delightful explosion of fresh, bright flavors. You'll experience the satisfying crunch of red bell pepper and corn, complemented by the velvety smoothness of perfectly ripe, but not overly ripe, avocado. The dressing, a zesty mix of fresh lime juice, apple cider vinegar, honey, smoked paprika, and cilantro, coats every ingredient, creating a truly addicting profile that's both savory and subtly sweet. This simple dish is designed to be a quick yet impressive addition to your table, proving that incredible taste doesn't require hours in the kitchen.
Feel free to adapt this versatile salad to your liking. For an extra kick, ensure you include the optional jalapeño. If you prefer a richer flavor, consider grilling your cooked corn before adding it to the salad. While fresh cilantro is called for, you can omit the optional dressing cilantro if you're not a fan, or add more to the main salad for a stronger herbal note. Don't have black beans? Chickpeas would also be a delicious addition.
This tangy and crunchy avocado corn salad is an ideal companion for backyard barbecues, picnics, or as a light, refreshing lunch. Serve it chilled, perhaps alongside grilled chicken or fish, for a complete and satisfying summer meal.