Avocado-Corn Salad (Moosewood Recipe) – a delicious recipe with frozen corn, olive oil, water, ground cumin, cayenne, avocado. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Combine the first 5 ingredients in a small saucepan. Cover and cook for 5 minutes on medium. Continue cooking for 2 minutes uncovered to evaporate excess water. Remove from heat and cool.
2
Cut avocado in half and remove pit. Cut avocado into 1/2 inch cubes. (Do this by making 1/2 inch spaced cuts in the avocado crosswise and lengthwise. Be sure not to cut into the skin of the avocado. Then use a spoon to scoop the flesh out.)
3
Put the avocado cubes in a medium bowl. Add lime juice and stir gently. Chop the bell pepper and add to the bowl. Add cooked corn and red onion to the bowl. Gently stir and serve.
4
This salad is best eaten on the day it is made because the avocado tends to darken by the next day.
98
kcal
Calories
5
g
Fat
14
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup frozen corn, 1 tablespoon olive oil, 2 tablespoons water, 1 teaspoon ground cumin, and more.
Yes, Avocado-Corn Salad (Moosewood Recipe) falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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