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!

Enjoy!

Easy Corn and Avocado Salad

Course: Salad, Side Dish

Total Time: 10 minutes

Servings: 6

Author: Tammi

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

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Ingredients

• 1 can whole 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

Instructions

1. In a large bowl combine the corn, avocado, onion and sweet pepper.
2. In a second bowl, combine the olive oil, white wine, sugar, salt and pepper. Mix well.
3. Pour the dressing over the corn mixture and combine.
4. Refrigerate for 1 hour before serving.
5. Enjoy!