Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Corn Avocado Salad
This recipe for Corn Avocado Salad is fresh and delicious. It’s full of bright vegetables, all tossed together in a light vinaigrette.
Servings
6
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Ingredients
1x
2x
3x
▢
1
tablespoon
olive oil
▢
1
tablespoon
white wine vinegar
▢
2
tablespoons
lime juice
▢
1/4
teaspoon
garlic powder
▢
salt & pepper
to taste
▢
3
cups
cooked corn
about 4 ears
▢
½
cup
red onion
finely diced
▢
1
green bell pepper
finely diced
▢
1
cup
cherry tomatoes
halved
▢
2
avocados
diced
▢
2
tablespoons
cilantro
chopped
Instructions
In a small bowl, make the dressing: whisk together the olive oil, white wine vinegar, lime juice, garlic powder and a pinch of salt and pepper.
In a large bowl, stir together the corn, onion, bell pepper, tomatoes, avocado and cilantro.
Pour the dressing over the corn mixture and stir to combine. Cover with plastic wrap and refrigerate for at least 10 minutes to chill before serving.
Notes
You can use 2 cans of corn instead of fresh ears of corn. Just drain, rinse, and pat dry.
Nutrition
Serving:
1
Calories:
218
kcal
Carbohydrates:
26
g
Protein:
5
g
Fat:
13
g
Saturated Fat:
2
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
9
g
Sodium:
10
mg
Potassium:
610
mg
Fiber:
7
g
Sugar:
6
g
Vitamin A:
507
IU
Vitamin C:
35
mg
Calcium:
19
mg
Iron:
1
mg
Tried this recipe?
Mention
@emilyenchantedfood
or tag
#emilyenchanted
!