Corn and Avocado Salad Recipe

Name: Corn and Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces frozen corn; 1 cup canned black beans; 1 cup bell pepper (chopped); 1 cup red onion (chopped); ¼ cup oregano (chopped); 12 small jalapeno (chopped); 3 avocados (chopped); 3 medium tomatoes (chopped); 4 limes (squeezed); ¼ cup olive oil; ¼ cup red wine vinegar; 1 tablespoon garlic (chopped); 1 tablespoon ground cumin; 1 tablespoon chili powder; ½ teaspoon salt; hot sauce

Servings: persons

16 ounces frozen corn
1 cup canned black beans
1 cup bell pepper (chopped)
1 cup red onion (chopped)
¼ cup oregano (chopped)
12 small jalapeno (chopped)
3 avocados (chopped)
3 medium tomatoes (chopped)
4 limes (squeezed)
¼ cup olive oil
¼ cup red wine vinegar
1 tablespoon garlic (chopped)
1 tablespoon ground cumin
1 tablespoon chili powder
½ teaspoon salt
hot sauce

1
Preheat Oven to 400F.
2
Allow frozen corn to defrost in refrigerator overnight.
3
Place corn on cookie sheet, place in oven and roast about 15 minutes until browned.
4
Stir together the lime juice, olive oil, vinegar, garlic, cumin, chili powder, and salt then add hot sauce to taste.
5
In large bowl combine corn, beans, red pepper, onion, oregano, and jalapeno.
6
Then add dressing and mix until combined.
7
When ready to serve cut up tomatoes and avocadoes and mix into salad.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 16 ounces frozen corn, 1 cup canned black beans, 1 cup bell pepper (chopped), 1 cup red onion (chopped), and more.

Yes, Corn and Avocado Salad 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.

Corn and Avocado Salad

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