Avocado Corn Salad

Avocado Corn Salad

from sailorbailey.com
15 min
4 servings

This avocado corn salad comes together in 15 minutes, it's tangy, crunchy and downright addicting. Fresh ingredients perfect for summer.

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. 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. 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. 3

    Chop up the jalapeño, red bell pepper, avocado, onion, and cilantro into bite sized pieces. Try to keep everything close in size.

  4. 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. 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.