Corn and Avocado Salad
From sunny 16 years agoIngredients
- 16 ounces frozen corn shopping list
- 1 cup canned black beans shopping list
- 1 cup bell peppers (chopped) shopping list
- 1 cup red onions (chopped) shopping list
- 1/4 cup oregano (chopped) shopping list
- 1/2 small jalapeno (chopped) shopping list
- 3 avocados (chopped) shopping list
- 3 medium tomatoes (chopped) shopping list
- 4 limes (squeezed) shopping list
- 1/4 cup olive oil shopping list
- 1/4 cup red wine vinegar shopping list
- 1 tablespoon garlic (chopped) shopping list
- 1 tablespoon ground cumin shopping list
- 1 tablespoon chili powder shopping list
- 1/2 teaspoon salt shopping list
- hot sauce shopping list
How to make it
- 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.
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