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Writer's pictureLeah Drumheller

Avocado Corn Salad

Is it a salad? Is it a veggie dish? Is it a salsa dip? No matter what you call it or how you enjoy it, my Avocado Corn Salad is a recipe you'll keep coming back to all summer long! It is a celebration of fresh summer produce and is the perfect side for your next dinner or summer barbecue!




Prep Time: 20 minutes

Serves: 6


2 Avocados

3 ears of Corn, grilled

3 cloves of Garlic

2 Jalapenos

Half a Red Onion

15 oz can Black Beans

2 Limes, juiced

3 tbsp Olive Oil

Salt

Pepper





  1. Put a cast iron pan on the stove over medium heat. Add in one tablespoon of Olive Oil. Once hot, place the corn in the skillet and grill for about 2 minutes per side.

  2. Mince the garlic and dice the jalapeños, then add them to the bowl. Finely chop the red onion and mix it in. Drain and rinse the black beans before adding them to the bowl. Dice the avocados and add them to a large mixing bowl. Remove the kernels from the corn and add them to the bowl.

  3. In a small bowl, combine the lime juice and olive oil with salt and pepper. Whisk until well blended.

  4. Pour the dressing over the salad and gently toss to combine.

  5. Enjoy immediately, or refrigerate for an hour to let the flavors meld together. Serve as a side dish or a light main course.

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