
Ingredients
- 2 ripe avocados diced
- 2 cups corn kernels (you can use fresh, canned, or frozen corn)
- 1 red bell pepper diced
- 1 red onion finely chopped
- 1/4 cup fresh lime juice
- 2 olive oil
- 1/4 cup fresh cilantro leaves chopped
- 1-2 garlic cloves minced for added flavor (optional)
- salt to taste
- pepper to taste
Instructions
- If you're using fresh corn, boil or steam it until it's tender, then cut the kernels off the cob. If using canned or frozen corn, make sure to thaw and drain it.
- In a large bowl, combine the diced avocados, corn kernels, diced red bell pepper, and finely chopped red onion.
- In a separate small bowl, whisk together the fresh lime juice, olive oil, and minced garlic (if using).
- Pour the lime and olive oil dressing over the avocado and corn mixture. Gently toss everything together to coat the ingredients evenly.
- Add chopped cilantro leaves and season the salad with salt and black pepper to taste. Mix well.
- Taste the salad and adjust the seasoning or lime juice as needed.
- Refrigerate the salad for about 30 minutes to allow the flavors to meld together.
- Serve the avocado and corn salad cold as a side dish or a refreshing appetizer.Enjoy your delicious Avocado and Corn Salad!
Nutrition Facts
Avocado and corn salad
Amount per Serving
Calories
243
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Sodium
188
mg
8
%
Potassium
713
mg
20
%
Carbohydrates
26
g
9
%
Fiber
10
g
42
%
Sugar
7
g
8
%
Protein
5
g
10
%
Vitamin A
1189
IU
24
%
Vitamin C
52
mg
63
%
Calcium
25
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.