Corn and Avocado Salad

16 ingredients
7 steps

Ingredients

  • 16 ounces frozen corn
  • 1 cup canned black beans
  • 1 cup bell pepper (chopped)
  • 1 cup red onion (chopped)
  • 14 cup oregano (chopped)
  • 12 small jalapeno (chopped)
  • 3 avocados (chopped)
  • 3 medium tomatoes (chopped)
  • 4 limes (squeezed)
  • 14 cup olive oil
  • 14 cup red wine vinegar
  • 1 tablespoon garlic (chopped)
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 12 teaspoon salt
  • hot sauce

Directions

  1. 1
    Preheat Oven to 400F.
  2. 2
    Allow frozen corn to defrost in refrigerator overnight.
  3. 3
    Place corn on cookie sheet, place in oven and roast about 15 minutes until browned.
  4. 4
    Stir together the lime juice, olive oil, vinegar, garlic, cumin, chili powder, and salt then add hot sauce to taste.
  5. 5
    In large bowl combine corn, beans, red pepper, onion, oregano, and jalapeno.
  6. 6
    Then add dressing and mix until combined.
  7. 7
    When ready to serve cut up tomatoes and avocadoes and mix into salad.

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