Avocado Corn Salad
Spicy corn and avocado salad combines the best flavors of summer and can be whipped up in 15 minutes!
Print
Pin
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Servings: 4 servings
Calories: 281kcal
Ingredients
- 2 cups fresh corn kernels, cut off the cob
- ½ cup finely diced red bell pepper
- ½ cup finely diced red onion
- ½ cup quartered cherry tomatoes
- 2 Tablespoons minced jalapeno
- 1 Tablespoon chopped cilantro
- 1 lime, juiced
- 1 Tablespoon avocado oil
- 2 large avocados, diced
Instructions
- Bring a small pot of water to a boil over medium heat. Add the corn kernels and cook them for 2 minutes.
- Drain the corn and run it under cold water until it is no longer warm. Drain well and then transfer the corn to a large bowl.
- Add the red pepper, red onion, cherry tomatoes, jalapeno, cilantro, lime juice, and avocado oil. Toss to combine. Season with salt and pepper to taste.
- Add the avocado and stir gently–you don’t want to smash the avocado.
- Serve at room temperature or chill in the fridge until ready to use.
Notes
- Storage: Store any leftover salad in an airtight container in the fridge for up to 2 days. The avocado may start to brown after a few hours but the salad will still taste delicious.
Nutrition
Calories: 281kcal | Carbohydrates: 29g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Sodium: 23mg | Potassium: 841mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1061IU | Vitamin C: 59mg | Calcium: 28mg | Iron: 1mg
Tried this recipe?Mention @bestdinnerrecipes or tag #bestdinnerrecipes!