Fiesta Corn Avocado Salad Recipes

CORN AND AVOCADO SALAD

Steps:

• In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
• Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
• Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.

FIESTA CORN AND AVOCADO SALAD

Steps:

• Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot, add 3 ears of corn, roll in oil, and let sit, undisturbed, for 4 minutes, until bottoms are lightly charred. Toss, and continue cooking in 3 minute intervals, until the corn is charred to your liking (about 12 mins total). Set aside and let cool. *Note: the remaining two ears of corn remain raw, which gives the salad more texture.
• Meanwhile, prepare dressing by combining remaining 3 Tbsp. olive oil, rice vinegar, mayonnaise, garlic, sumac (or paprika), 1/4 tsp. salt, and 1/4 tsp. black pepper in a bowl; whisk to combine. Stir in shallots and set aside.
• Once the charred corn is cool enough to handle, carefully cut the kernels from the cob and transfer them to a large mixing bowl. Cut the kernels from the remaining 2 ears of raw corn and add to bowl, along with diced avocado, jalapeño, basil, mint, pumpkin seeds, Cotija cheese, remaining 1/2 tsp. salt and 1/4 tsp. black pepper.Pour dressing over salad and toss to combine. Garnish with extra herbs, seeds, and cheese, if desired.

CORN BLACK BEAN AVOCADO SALSA

Steps:

• Add everything to a large bowl. Stir. Taste and add more salt/pepper/cayenne as needed.
• Cover and let sit in the refrigerator for 1 hour or up to 1 day before enjoying. I find its flavor is best after an hour or so. (The lime juice and red onion keeps the avocado from turning brown.)

GRILLED CORN AND AVOCADO SALAD

Steps:

• Preheat grill to medium-high heat.
• Drizzle the corn with about 3 tablespoons olive oil and rub it in evenly over the corn.
• Place the corn on the grill and grill for about 7 to 8 minutes, turning the ears every minute or two by one-quarter turn, or as needed so that corn is cooking evenly but isn't burning. Exact cooking time will depend on your grill and its heat output; grill as long as necessary given your grill.
• After corn is cooked, cut the corn off the ears with a sharp knife and place into a large bowl.
• Add the remaining olive oil (about 5 tablespoons), the avocado, bell pepper, lime juice, cilantro, salt, pepper, stir to combine, and taste.
• If desired, add additional salt, pepper, etc.; or add a pinch of cayenne pepper for heat, or add any of the suggestions given in the blog post. Serve salad immediately.

FETA FIESTA KALE SALAD WITH AVOCADO AND CRISPY TORTILLA STRIPS

Steps:

• To make the dressing: In a small bowl, whisk together all of the dressing ingredients until emulsified.
• To prepare the kale: Use a chef's knife to slice out the thick ribs, then discard the ribs and chop the leaves into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
• Drizzle salad dressing over the kale (you might not need all of the dressing) and toss well so the kale is lightly coated with dressing. Add the drained black beans, feta, avocado and chopped cilantro to the bowl.
• Toast the pepitas in a skillet over medium-low heat for a few minutes, stirring frequently, until they smell fragrant and start making little popping noises. Transfer the pepitas to the salad bowl. Toss the salad to combine.
• To make the crispy tortilla strips: Stack the corn tortillas and slice them into thin little strips, about 2 inches long. Heat a large pan over medium heat and add a drizzle of olive oil. Once the oil is shimmering, toss in the tortilla slices, sprinkle them with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 5 to 10 minutes. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel. Top the salad with crispy tortilla strips and serve.

FIESTA CORN AND AVOCADO SALAD

Steps:

• Add all of the ingredients to a bowl and combine.
• Cover and chill for 30 minutes.
• Stir prior to serving.

GARBANZO BEAN SALAD

Steps:

• Combine all of the salad ingredients in a big bowl.
• In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.
• Refrigerate until serving or at least for a half an hour to let the flavors blend.

BLACK BEAN AND CORN SALAD RECIPE

Steps:

• In a bowl, combine the beans, corn and the veggies.
• Put all ingredients listed for dressing in a blender jar. Blend it to smooth texture.
• When ready to serve, pour the dressing over the salad mix. Gently toss everything well together. Serve at room temperature or chilled.
• Keep the salad mix and dressing separately in the refrigerator until ready to use. Mix the dressing only when you are ready to serve.

FIESTA CORN & AVOCADO SALAD

Steps:

• Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeno peppers.
• In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chile powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the dressing over the vegetables and toss.
• In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados. Sprinkle with salt and serve cold or at room temperature.

STREET CORN PASTA SALAD WITH AVOCADO

Steps:

• Cook pasta and drain. Set aside to cool while you prep everything else.
• In a large bowl add the grilled corn, black beans, onion, cilantro and grape tomatoes.
• Whisk together the sour cream, Mayo, salsa, garlic salt, pepper, cumin, and lime juice.
• Add the pasta to the large bowl and toss and then top with salsa dressing.
• Place in the fridge for about 2 hours. Then right before you serve top with avocado, green onions and Cotija cheese.