Spicy Corn and Avocado Salad
This marinated spicy corn and avocado salad packs a powerful flavor punch! Great for bbq season or Taco Tuesday's this corn salad pairs with virtually any meat dish! Easy to prepare and even easier to eat this healthful salad is a delicious side for dinner.
Equipment
- 1 Cutting board
- 1 Paring Knife
- 1 Teaspoon
- 1 Salad Bowl
- 1 Small Bowl *Or cup to mix the marinade/dressing
Ingredients
- 2 Cans Whole Kernelled Corn
- 1 Avocado Diced
- 1 Red Onion Diced
- 1 Red Bell Pepper Diced Small
- 1 Can Kidney Beans Drained
- 2 Limes Juiced
- 1 Large Jalapeno Pepper Diced Very Small
- 1 Tbsp Cumin Powder
- 1 Tbsp Chili Powder
- 3 Tbsps Olive Oil
Instructions
- Dice the avocado and put in salad bowl.
- Deseed and dice the red bell pepper and add to bowl with avocado.
- Dice the red onion finely and add to bowl as well.
- Finely dice the deseeded jalapeno pepper and add to your salad.
- Open both the corn and the kidney beans and drain off any liquid.
- Add the corn and kidney beans to the salad in bowl.
- In another bowl or measuring cup juice the limes and remove seeds.
- Mix into the lime juice the olive oil and spices. Stir well.
- Pour the dressing/marinade over the salad.
- Stir salad thoroughly and then cover and refrigerate for two hours before serving.
Tried this recipe?Let us know how it was!