I had a bunch of leftover corn and peppers from my elote salad bowl that I ate for lunch all week. Corn and avocado go nicely together, you get your healthy fats and whole-grain starches all together in one nice side salad.
Corn and Avocado Salad
Servings: 4
Calories: 156kcal
Ingredients
- 1 cup frozen corn kernels (or 2 ears of corn)
- 1 avocado (chopped)
- ¼ cup red onion (chopped)
- ¼ red pepper (chopped)
- 1 jalapeno pepper (optional!)
- 2 tablespoon fresh basil leaves (chopped)
- 1 teaspoon fresh thyme leaves
Dressing
- 1 tablespoon olive oil
- 2 tablespoon white wine vinegar
- 2 teaspoon lime juice
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 pinch ground black pepper
Instructions
- Stir together the dressing ingredients and set aside.
- Combine the corn, avocado, red onion, peppers, dressing, thyme and basil in a large bowl.
Notes
Jalapeño peppers are really good in this, and I suggest you use them if you can. In my house, we tend to steer clear of anything even remotely “spicy” because my kindergartener will not eat it.
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