Fiesta Corn Salad
Colorful Fiesta Corn salad with fresh creamy avocado, tomatoes, red onions, and corn on the cob all wrapped in a homemade lemon vinaigrette.
Servings: 4 cups
Calories: 342kcal
Ingredients
- 3 cobs corn on the cob stalk and silk removed
- 2 large ripe avocados
- 1 cup grape tomatoes quartered
- ¼ cup red onions sliced
- ½ cup dried cranberries
Dressing Ingredients
- 2 tbsp fresh cilantro leaves
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp minced garlic
- ¾ tps salt
Instructions
- Place corn in a pan of water, and boil for 5-7 minutes or until tender. Remove from heat and carefully drain. Place cold water and ice in the pan to cool the corn.
- When corn is cool, carefully slice off the cobs and place them into a bowl. You may want to break apart the corn into small pieces with your hands before placing in the bowl.
- Add ripe diced avocado, quartered tomatoes, sliced red onion, dried cranberries, and fresh cilantro to the bowl and mix well.
- In a smaller bowl, combine olive oil, lemon juice, minced garlic, and salt and whisk well.
- Pour dressing over veggies and mix well to evenly coat.
- Serve corn salad immediately or refrigerate, covered until ready to serve.
Nutrition
Serving: 0.5cup | Calories: 342kcal | Carbohydrates: 37g | Protein: 5g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Sodium: 94mg | Potassium: 798mg | Fiber: 10g | Sugar: 18g | Vitamin A: 597IU | Vitamin C: 23mg | Calcium: 22mg | Iron: 1mg