Easy Corn and Avocado Salad with corn, avocado, red onion, sweet bell pepper and a dressing of oil and white wine vinegar – these flavours blend so nicely!
Easy Corn and Avocado Salad
I’ve recently realized that I’ve been so focused on main dish recipes and desserts, that I’m neglecting the sides that are just as essential to a meal. Also, I’ve gotten into a ‘side dish rut’ as late, and needed some fresh alternatives in the recipe box.
Easy Corn and Avocado Salad is just that – so simple and easy to make. Plus, it includes avocado, an ingredient that I’m actively trying to include more in our meal rotation.
The thing that I love most about Easy Corn and Avocado Salad isn’t just the ease {really, I cannot stress that enough. Once again – it’s so easy to make!}, but it’s just so colourful as well. It’s a nice pick-me-up during this time of year when the blah’s tend to sit in thanks to change in weather and decreased daylight hours.
We do eat salads a lot no matter the time of year, yet I always opt for a garden salad or my favourite, Caesar Salad – yet it wasn’t until the kids ‘oh no – again!‘ groans made me think outside the usual salad options. For variety and also a break in the complaints.
This recipe includes whole corn, avocado, red onion, sweet bell pepper; and a dressing of olive oil, white wine vinegar, a bit of sugar and salt and pepper to taste. The flavours blend so nicely together and just makes for a different side salad.
Give Easy Corn and Avocado Salad a try – I think you’ll agree that it’s a keeper! For another salad recipe using both corn and avocado, try this southwest grilled chicken salad!
Enjoy!
If you are looking for an amazing salad recipe to try, check out this Oriental Chicken Salad, or this southwest grilled chicken salad. YUM!
Easy Corn and Avocado Salad with corn, avocado, red onion, sweet bell pepper and a dressing of oil and white wine vinegar - flavours blend so nicely
- 1 can corn
- 1 large avocado - cut peeled and cubed
- ¼ red onion diced
- ½ sweet pepper green, red, orange - whatever your preference
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tsp sugar
- salt and pepper to taste
- In a large bowl combine the corn, avocado, onion and sweet pepper.
- In a second bowl, combine the olive oil, white wine, sugar, salt and pepper. Mix well.
- Pour the dressing over the corn mixture and combine.
- Refrigerate for 1 hour before serving.
- Enjoy!
Stephanie LaPlante says
This sounds delicious. I definitely want to try it.
Debbie W says
This would be nice to pack for lunches as well.