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 servings 808 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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  • Prep

  • Ready In

  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.

Reviews

16

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.

Mary, This was so good!!! Quick and easy also...

This was really good. I roasted my corn on the grill brushed with olive oil and sprinkled with garlic salt first. Also added cucumber. I'm surprised not more people have tried and rated with r...

Great salad! Thanks for the recipe!

Nice salad! I used baby corn and romaine. I thought I had regular corn and was mistaken - will try that next time, but enjoyed it fine with baby corn, too. Thanks!

This was good,anything with avocado is good,but it seem to me it needs something but I don't know what.

Pretty good, but, given my "tweaks," I thought it only fair to give this recipe only four stars as written. Rather than use prepared/commercial dressings, I used a quarter-cup each of olive oil...