Fiesta Corn Avocado Salad Food

FIESTA CORN AND AVOCADO SALAD

Fiesta Corn and Avocado Salad image

This Fiesta Corn and Avocado Salad is a vibrantly colored, healthy summer recipe that is perfect for picnics, potlucks, and parties!

Provided by Hoorah To Health

Categories Appetizer Breakfast Main Course Salad Snack

Time 45m

Number Of Ingredients 12

Ingredients

2 cups Corn (2-3 ears cooked and removed from the cob)
2-3 Avocados (diced)
15 ounce can Black Beans (drained and rinsed)
1 large Tomato (diced)
1/4 cup Red Onion (finely diced)
1 Jalapeno Pepper (seeded and finely diced)
1 Lime (juiced)
2 Tablespoons Olive Oil
2 Tablespoons Cilantro (fresh)
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
pinch Cayenne Pepper

Steps:

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

Nutrition Facts : ServingSize 16 ., Calories 114 kcal, Carbohydrate 14 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Sodium 39 mg, Fiber 5 g, Sugar 2 g

FIESTA CORN AND AVOCADO SALAD

Fiesta Corn and Avocado Salad image

Fiesta Avocado Corn Salad with fresh herbs, jalapeño, toasted pumpkin seeds, and creamy dressing. A slam-dunk summer side dish, this 30 minute salad will be star of any cookout or potluck.

Provided by Jamie Vespa MS, RD

Categories Salad/Side Dish

Time 35m

Number Of Ingredients 15

Ingredients

5 ears of corn, husked
4 Tbsp. extra-virgin olive oil, divided
3 Tbsp. rice vinegar
2 Tbsp. mayonnaise
1 grated garlic clove
3/4 tsp. ground sumac ((sub paprika))
3/4 tsp. kosher salt, divided
1/2 tsp. black pepper, divided
1 small shallot, thinly sliced into rings ((about 3 to 4 Tbsp.))
2 medium (or 3 small) ripe avocados, peeled and cut into small cubes
1 jalapeño, seeds and ribs removed, finely chopped
1/4 cup fresh basil leaves, roughly chopped
3 Tbsp. fresh mint leaves, roughly chopped
1/4 cup roasted, salted pumpkin seeds (pepitas)
3 to 4 Tbsp. crumbled Cotija cheese ((sub feta or goat cheese))

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.

Nutrition Facts : Calories 325 kcal, Protein 8 g, Carbohydrate 26 g, Fiber 5 g, Sugar 2 g, Fat 22 g, SaturatedFat 3 g, Sodium 420 mg, ServingSize 0.66 cup

CORN AND AVOCADO SALAD

Corn and Avocado Salad image

Provided by Ina Garten

Categories side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 14

Ingredients

Kosher salt
4 ears of corn, shucked
4 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Juice of 1 lemon
2 pints grape tomatoes, sliced in half lengthwise
2 red bell peppers, seeded and 1/2-inch diced
1 cup chopped red onion
1/4 cup seeded and minced jalapeno peppers, seeded
1 lime, zested
1/2 cup freshly squeezed lime juice
1/4 cup good olive oil
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
1/2 teaspoon ground cayenne pepper

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.

MEXICAN FIESTA SALAD

Mexican Fiesta Salad image

"I was making a Mexican themed dinner one night last summer, and figured I'd make a salad with the fresh produce I had. I threw in anything that reminded me of Mexican food. Thankfully, it turned out, and the combination of salsa and ranch dressing is one we now use on sandwiches burgers and more, " writes Heather Byers from Pittsburgh, Pennsylvania.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 cups torn romaine
3/4 cup frozen corn, thawed
1/3 cup canned black beans, rinsed and drained
1 medium tomato, chopped
1 celery rib, chopped
1 medium carrot, thinly sliced
1/4 cup torn curly endive
1/3 cup salsa
2 tablespoons reduced-fat sour cream
2 tablespoons reduced-fat ranch salad dressing

Steps:

In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 100 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

FIESTA VEGETABLE SALAD

Fiesta Vegetable Salad image

A friend shared this recipe with me. Not only does it look pretty, it can be made ahead and kept in the refrigerator for several days.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12-14 servings.

Number Of Ingredients 12

Ingredients

1 package (16 ounces) frozen cut green beans, thawed and drained
1 package (16 ounces) frozen peas, thawed and drained
1 package (16 ounces) frozen corn, thawed and drained
1 each medium green, sweet yellow and red pepper, diced
1 cup chopped celery
1 cup chopped onion
1 cup sugar
3/4 cup cider vinegar
1/2 cup vegetable oil
1 tablespoon water
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large bow, combine the vegetables; set aside. In a saucepan, heat the sugar, vinegar, oil, water, salt and pepper over medium heat until sugar is dissolved. Pour warm dressing over vegetables; toss to coat. Cover and refrigerate for 2 hours or overnight. Serve with a slotted spoon.

Nutrition Facts :

FIESTA BLACK BEAN SALAD

Fiesta Black Bean Salad image

I made this up as something to go with my chicken mole recipe, since I wasn't really in the mood for something like Spanish rice or refried beans. I think it makes a great side dish for Mexican food! This also would make a great salsa or dip.

Provided by PalatablePastime

Categories Sauces

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 (15 1/2 ounce) can black beans, rinsed and drained
1/2 red bell pepper, chopped fine
1/2 cup chopped red onions or 1/2 cup scallion
1/4 cup frozen sweet corn, thawed
1 -2 fresh jalapenos or 1 -2 other hot pepper, sliced into rings
1 lime (juiced)
1/4 cup minced fresh cilantro (coriander)
3 tablespoons extra virgin olive oil
1 tablespoon granulated sugar
1 ripe avocado, diced (but on the firm side)
1 -2 clove garlic, chopped
salt (to taste)
fresh ground black pepper (to taste)

Steps:

Combine ingredients, mixing well.
Cover and refrigerate for several hours before serving.
Note: the best way to dice an avocado is to cut it in half up to the seed all the way around, wiggle it apart, take a knife and pry out the seed, then cut the flesh into a cross-hatch without cutting through the skin, then scooping out the fruit with a larger thin spoon, as close to the skin as you can get.

Nutrition Facts : Calories 321.8, Fat 18.2, SaturatedFat 2.6, Sodium 7.5, Carbohydrate 34.8, Fiber 11.9, Sugar 5.8, Protein 9.1

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