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Corn and Avocado Salad

Total Time8 minutes
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.