Tuesday, 5 July 2016

Avocado, corn and red beans salad

10 minutes to prepare  Serves 4



This avocado and corn salad is a tasty twist on classic Mexican guacamole and it can be summed up in one word. FRESH.

Fresh corn, soft red beans, tasty sun-dried tomatoes, and perfectly ripe avocado – firm but creamy.
It’s all tossed in a honey and vinegar dressing for a bright and summer infused side dish.
I noticed this colorful dish on un pinguino in cucina blog and I knew that I would be making it as soon as I could get the chance (aka empty fridge).
It’s best to let the flavors blend together for a little bit for the most flavor.

ere are ingredients for
the 4-serving recipe:


200 g canned corn
200 g canned red beans
1 ripe avocado
10 sun-dried tomatoes preserved in EVO oil
EVO oil
white wine vinegar
dry ginger

  1. Drain both canned corn and red beans in a colander and place them in a large salad bowl
  2. Drain the sun-dried tomatoes and cut them into small pieces. Peel the avocado and cut it into slices. Add them to the salad bowl, too
  3. Prepare the vinagrette: in a bowl, mix 1 tablespoon of EVO oil, 1 teaspoon of honey, 1 teaspoon of vinegar, 1 teaspoon of dry ginger and salt. Stir gently
  4. Season the salad with the vinagrette and stir to mix. Bring to the table and enjoy!

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

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