Corn And Avocado Salad Recipes Recipes Recipe Cards

CORN AND AVOCADO SALAD

Steps:

• Saute bacon in a large, deep skillet over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, combine the lettuce, red bell pepper, green onions and corn, and mix together. Carefully stir in the cubed avocado.
• In a separate small bowl, whisk together the red wine and vinegar dressing, the blue cheese dressing, and the honey.
• Pour the dressing mixture over the salad and toss. Add bacon just before serving to keep it crunchy.

AVOCADO CORN SALAD

Steps:

• Place ears of corn in a microwave with husks still on and cook on high power until tender, 5 to 6 minutes.
• Combine tomatoes and avocados in a large mixing bowl. Remove corn and cut kernels from cobs into the bowl. Add cilantro and mix together.
• Mix oil, honey, lime juice, garlic, cayenne, and black pepper together and pour over vegetable mixture. Toss and serve.

CORN AND AVOCADO SALAD

Steps:

• Preheat Oven to 400°F.
• Allow frozen corn to defrost in refrigerator overnight.
• Place corn on cookie sheet, place in oven and roast about 15 minutes until browned.
• Stir together the lime juice, olive oil, vinegar, garlic, cumin, chili powder, and salt then add hot sauce to taste.
• In large bowl combine corn, beans, red pepper, onion, oregano, and jalapeno. Then add dressing and mix until combined.
• When ready to serve cut up tomatoes and avocadoes and mix into salad.