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

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

Vegetarian

Mediterranean

Vegan

Gluten Free

Lactose Free

Fresh Vegetables

gram

cherry tomato

Fresh Fruit

avocado

onion

garlic

green bell pepper

Beans & Legumes

black beans

red bell pepper

Condiments

dijon mustard

corn on the cob

Juice

milliliter

lime juice

Seasonings

cayenne pepper

white beans

Non Dairy Milk

unsweetened almond milk

Salt & Pepper

Choline

Vitamins

Lycopene

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Potassium

Minerals

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamin K

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

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

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

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 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

Meet your new favourite summer recipe! This grilled corn, feta and avocado salad with lime dressing is totally irresistible and the perfect barbecue side dish. Play with the ratio of the ingredients to customise this salad to your liking. You can use canned corn instead of grilled corn, please see notes.

Grilled corn, feta and avocado salad

The most amazing corn salad, full of bold Southwest flavors! Perfect as a side dish, appetizer, or topping for tacos!

Southwest Cilantro Lime Corn Salad

This Jalapeño Cheddar Corn Salad mixes charred corn, black beans, red onion, jalapeño, and cheddar cheese tossed with Jalapeño Cheddar Heluva Good! Dip for a fabulous summer salad that's always a crowd-pleaser.

Jalapeño Cheddar Corn Salad

Fiesta Avocado and Corn Salad

Produce

Condiment & Toppings

Beverages

Baking Goods

Dairy

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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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