Corn and Avocado Salad16 Reviews
- Prep: 20 min
- Ready In: 20 min
“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!” - by Mary
Original recipe yields 4 servings
- Saute bacon in a large, deep skillet over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, combine the lettuce, red bell pepper, green onions and corn, and mix together. Carefully stir in the cubed avocado.
- In a separate small bowl, whisk together the red wine and vinegar dressing, the blue cheese dressing, and the honey.
- Pour the dressing mixture over the salad and toss. Add bacon just before serving to keep it crunchy.
Amount Per Serving (4 total)
- 808 cal
- 64.6 g
- 51.7 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"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 changes..." See more. I had to use a yellow pepper instead of a red one, and that with the corn made it look like a yellow mess on lettuce. I would definitely go for the red next time. Also dicovered too late that I had no honey, added a bit of sugar trying to fix it, but I'm sure it wasn't the same. And finally, the recipe doesn't say so, but it would be nice to chill it for a bit before serving. I'll make this again, and try to follow the recipe more closely."
"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, bacaon, etc..." See more. were very "heavy" and made their way down to the bottom of the salad bowl - next time I will arrange the salad on individual salad plates and drizzle the salad dressing on top for a more appealing and dramatic look."
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