Corn Salad with Avocado Dressing

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Corn Salad with Avocado Dressing calories by ingredient
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Serve as a salad on mixed greens or as a dip with tortilla chips. Serve as a salad on mixed greens or as a dip with tortilla chips.
Number of Servings: 4


    Corn, cut from the cob (I use two half-ears)
    1 can black beans, drained & rinsed
    1 can Rotel Tomatoes, drained (save the liquid)
    1/4 c chopped red onion
    Chopped cilantro (can use dried)
    1 avocado, halved and pitted
    1 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.

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