Mexican Corn and Avocado Salad

Right down the street from my parent’s house is the most adorable corn stand.  I’m talking old school, farmer in overalls, cash only, drive-up farm stand.  In this small town, it is safe to say this this small stand can often get more action than the local grocery store.  This salad has quickly become my favorite way to utilize what might be Connecticut’s favorite summer produce.  With omega 3 and omega 6 loaded avocado, sweet red onions, and the fresh flavors of cilantro this Mexican salad is a the perfect summer side dish!

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Ingredients

  • 2 ears of corn on the cob
  • 2 medium avocados
  • 1/2 medium red onion
  • 1 14 oz can of black beans
  • 2 tbsp. of olive oil
  • 3 tbsp. of chopped cilantro
  • 1 lime
  • 1 tsp. of salt
  • Servings: 8
  • Difficulty: easy

Directions

  • Remove the corn from the cob and spread evenly across a cookie sheet.  Place in a 375 degree oven for 15 minutes, until corn has become slightly tender
  • While corn roasts, chop the avocado and add to a large mixing bowl
  • Finely mince the onion and cilantro and add to the bowl with the avocado
  • Rinse and drain the black beans and add to the bowl
  • Once corn has been roasted, add to the bowl along with the olive oil, salt, and juice from the lime
  • Toss ingredients together and refrigerate for at least an hour to allow flavors to set
  • Nutrition:
  • Calories:  174
  • Carbohydrates:  25 grams
  • Protein:  4 grams
  • Fat:  11 grams
  • Fiber:  6 grams

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