Corn and Avocado Salad

Corn and Avocado Salad

16

"A wonderful corn salad, savory and fresh-tasting. This recipe is fabulous with silver queen corn in the summer, but is also great with yellow sweet corn all year long!"

Ingredients

20 m {{adjustedServings}} servings 808 cals
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Nutrition

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  • Calories:
  • 808 kcal
  • 40%
  • Fat:
  • 64.6 g
  • 99%
  • Carbs:
  • 51.7g
  • 17%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 634 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Saute bacon in a large, deep skillet over medium high heat until evenly brown. Drain, crumble and set aside.
  2. In a large bowl, combine the lettuce, red bell pepper, green onions and corn, and mix together. Carefully stir in the cubed avocado.
  3. In a separate small bowl, whisk together the red wine and vinegar dressing, the blue cheese dressing, and the honey.
  4. Pour the dressing mixture over the salad and toss. Add bacon just before serving to keep it crunchy.
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Reviews

16
  1. 19 Ratings

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Nice and different when you don't feel like your regular old salad. I served it with a bit of pesto pasta and ciabatta on the side, and it was a great summer lunch. However, I had to make some c...

Recipe was very good. Other than adding some tomatoes, I followed the recipe as is. Salad dressing a tad too sweet - would use 1/2 the honey next time. Also, the corn, avocado, peppers, bacao...

So yummy! I added tomatoes to my salad. Oooh, but the calories.