Mexican Avocado, Corn and Three Bean Salad
PREP TIME: 15 MIN |
COOK TIME: 5 MIN
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INGREDIENTS
Dressing
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon finely minced garlic
- Freshly ground pepper to taste
Salad
- 1 tablespoon olive oil
- 1 Vidalia or other sweet onion, diced
- 1 red bell pepper, finely diced
- 2 cans (15 ounces each) READ Classic 3 Bean Salad, rinsed and drained
- 1 avocado, diced
- 1 cup cooked corn kernels (fresh, frozen or canned) see note
Directions
Makes 10 servings.
- For dressing, in a large bowl, combine 2 tablespoons olive oil, lime juice, cilantro, garlic and pepper. Set aside.
- For salad, place one tablespoon olive oil in a medium skillet over medium high heat. When the oil is hot, add the onion, and cook about 5 minutes until it is tender and lightly browned. Add it to the bowl with the dressing.
- Add the bell pepper, drained 3 Bean Salad, avocado, and corn to the bowl, and gently toss to combine. Taste and add additional pepper if desired.
