Corn Salad with Avocado Dressing
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
Corn, cut from the cob (I use two half-ears)1 can black beans, drained & rinsed1 can Rotel Tomatoes, drained (save the liquid)1/4 c chopped red onionChopped cilantro (can use dried)1 avocado, halved and pitted1 Lime
Cut the corn from the cob and put in medium bowl. Add the drained black beans, the drained Ro-Tel tomatoes, the onion and the cilantro. Stir thoroughly. Cube half the avocado and add to the corn and gently mix.
Mash the other half of the avocado until pretty smooth. Add the juice from the lime and mix well. If it's too thick, add the reserved liquid from the tomatoes until the dressing is the desired consistency.
Cover and refrigerate, overnight if possible. Makes about 4 1-cup servings.
If this is too spicy for your taste, use chopped fresh tomatoes or regular canned tomatoes. I like spicy, so I usually add Tabasco to mine just before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user PSWAP57.
Mash the other half of the avocado until pretty smooth. Add the juice from the lime and mix well. If it's too thick, add the reserved liquid from the tomatoes until the dressing is the desired consistency.
Cover and refrigerate, overnight if possible. Makes about 4 1-cup servings.
If this is too spicy for your taste, use chopped fresh tomatoes or regular canned tomatoes. I like spicy, so I usually add Tabasco to mine just before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user PSWAP57.
Nutritional Info Amount Per Serving
- Calories: 223.9
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 10.2 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 11.6 g
- Protein: 9.8 g
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