Name: Fiesta Avocado and Corn Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: Salt and pepper, to taste; 1 cup cherry tomatoes, halved; 1 small onion, finely chopped; 1 small ripe avocado, diced; 3 cloves of garlic, minced; 1 small green bell pepper, chopped; 1 medium red bell pepper, chopped; 1 can black beans, drained and rinsed; 2 medium ears fresh corn; 1 can white beans, drained and rinsed; 1 cup unsweetened almond milk; 2 tbsp lime juice; 1 heaped tbsp Dijon mustard; Pinch of cayenne pepper

Corn Salad

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Get ready to indulge in this Fiesta Avocado and Corn Salad that's perfect for lunch or a side dish for dinner. This vegan and gluten-free recipe is not only easy to prepare, but it also features a tasty, oil-free white bean dressing. Your taste buds will rejoice!

Tree Nuts

Gluten Free

Lactose Free

Mediterranean

Vegetarian

Vegan

Seasonings

gram

Salt & Pepper

Fresh Vegetables

cherry tomato

onion

Fresh Fruit

avocado

garlic

green bell pepper

red bell pepper

Beans & Legumes

black beans

corn on the cob

white beans

Non Dairy Milk

milliliter

almond milk

Juice

lime juice

Condiments

dijon mustard

cayenne pepper

Choline

Vitamins

Lycopene

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Potassium

Minerals

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamin C

Vitamin K

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Iodine

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

This is a vibrant and delightful salad, featuring freshly grilled corn, crispy bacon, and spicy jalapenos enveloped in a creamy, cheesy sauce. Absolutely perfect for a summer barbecue or as a hearty side dish on any occasion.

Creamy Spicy Grilled Corn Salad

Bring the vibrant flavors of street food to your table with this Charred Fiesta Corn Salad. Packed with sweet corn, cotija cheese, jalapeno, and cilantro, it's perfect for gatherings, barbecues, or a lively side dish any night of the week.

Charred Fiesta Corn Salad

This Cheddar and Corn Fiesta Salad is a vibrant and sumptuous blend of charred sweetcorn, hearty black beans, crisp red onions and spicy jalapeños with delicious cheddar cheese. Tossed in a creamy, zesty dressing and topped with crunchy tortilla chips, this dish will light up any summer spread.

Cheddar and Corn Fiesta Salad

This Mexican Street Corn Salad recipe  has all the fantastic flavors of Mexican street corn , but without needing a grill to make it!

Mexican Street Corn Salad

This Avocado Corn Salad is a bright and feel good summer salad that’s loaded with grilled corn, creamy avocado, cherry tomatoes and the dressing gives it amazing fresh flavor.

Avocado Corn Salad

Roasted corn salad made with sweet corn mixed with spicy peppers, a touch of acidity and a lot of creaminess from salty cheese and crunch from veggies! This Tex Mex Style Esquites is The Best as a salad or as a salsa to use with Chips or taco toppings.

Roasted Corn Salad

This Mexican Corn Salad has all of the flavors of traditional Mexican Street Corn.  Elotes or Mexican Street Corn, is that perfect combination of sweet, salty, cheesy and spicy which is irresistible but can be very messy to eat. This salad version of that recipe is a side dish but can be brought anywhere and tastes fantastic!

Esquites is the off-the-cob version of elotes, Mexican street corn that's grilled and then slathered with condiments including salt, mayo, cheese, chili powder and lime. It's so delicious and easy to customize to your taste by adding more or less of any of the ingredients.

Fiesta Avocado and Corn Salad

Baking Goods

Produce

Dairy

Beverages

Condiment & Toppings

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Heat a skillet or grill over medium heat.

Place the ears of fresh corn on the skillet or grill and cook for about 2 minutes on each side, rotating frequently, for a total of 10 minutes.

Set aside the cooked corn to let cool, then carefully cut the kernels off of the cob.

Prepare the dressing by combining the white beans, minced garlic, unsweetened almond milk, lime juice, Dijon mustard, salt, pepper, and a pinch of cayenne pepper in a blender or food processor.

Blend on high speed, scraping down the sides as needed, until the dressing is smooth and creamy.

In a large bowl, mix the chopped onion, chopped red and green bell peppers, drained black beans, diced avocado, halved cherry tomatoes, and corn kernels.

Pour desired amount of dressing over the salad, mixing well to combine.

Taste and adjust seasonings by adding more salt, pepper, or lime juice as needed.

Garnish with fresh herbs, such as parsley, and serve immediately. Enjoy! Store leftover dressing in a container in the fridge for up to 3 days. It tastes great on pasta salad, potato salad, or any other type of salad.

Fiesta Avocado and Corn Salad

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