Saladsbluejeanchef5.0
Avocado Tomato Salad
This salad is tasty and refreshing, and also packs some protein with the inclusion of black beans. It is a nice accompaniment to grilled meats or could be served alone as a hearty salad.
👥 4 Servings⏱️ Prep & Cook: 22 min⏳ Prep: 20 min🔥 Cook: 2 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
📝 Preparation Steps
1
Soak the diced red onion in a bowl of cold water for at least ⏱️ 10 minutes.
2
Grill or broil the ears of corn and remove the kernels from the cob. Alternately, you can remove the kernels from the cob and then sauté or air-fry the kernels tossed in a little oil. Allow the corn kernels to cool and then place them in a large bowl.
3
Make the dressing by whisking together the red wine vinegar, sugar, salt, chili powder and lime juice in a separate bowl. Drizzle in the olive oil and season to taste with more salt and freshly ground black pepper if needed.
red wine vinegar1 tablespoonsugar1 teaspoonolive oil2 tablespoonssalt and freshly ground black pepper
4
Drain the red onion well and add it to the bowl with the corn, along with the diced avocado, cherry tomatoes and black beans. Drizzle the dressing over top and gently toss everything together. Season with salt and freshly ground black pepper to taste. Add the fresh cilantro and serve.
salt and freshly ground black pepperchopped fresh cilantro2 tablespoons
5
**You can make this salad a day ahead of time. Just leave out the diced avocado until you are ready to serve.
Nutrition Facts
calories
468 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
19 g
sugar Content
9 g
sodium Content
170 mg
protein Content
15 g
carbohydrate Content
57 g
saturated Fat Content
3 g
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