READY IN 20 mins

Corn and Avocado Salad

Read Reviews (16)

"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!" — Mary

Directions

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.

Kitchen-Friendly View

PREP 20 mins
READY IN 20 mins

Reviews More Reviews

Jun 03, 2008

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. 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.

—Babzil

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May 18, 2009

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. 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.

—Alley

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19 Ratings

Aug 17, 2003

So yummy! I added tomatoes to my salad. Oooh, but the calories.

—MESHL

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Aug 17, 2003

Mary, This was so good!!! Quick and easy also...

—PUGO

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Aug 20, 2009

This was really good. I roasted my corn on the grill brushed with olive oil and sprinkled with garlic salt first. Also added cucumber. I'm surprised not more people have tried and rated with recipe. Great summer salad. Dressing was unbelievably good. Not hard to make.

—olson

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Sep 22, 2007

Great salad! Thanks for the recipe!

—Barbara K

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Oct 20, 2008

Nice salad! I used baby corn and romaine. I thought I had regular corn and was mistaken - will try that next time, but enjoyed it fine with baby corn, too. Thanks!

—SunnyByrd

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May 04, 2009

This was good,anything with avocado is good,but it seem to me it needs something but I don't know what.

—Ladybugcook

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Nutrition

Calories
808 kcal
40%

Carbohydrates
51.7 g
17%

Cholesterol
40 mg
13%

Fat
64.6 g
99%

Fiber
11.5 g
46%

Protein
15.4 g
31%

Sodium
634 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Corn and Avocado Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 808
Calories from Fat: 582

% Daily Value *
Total Fat 64.6g 99 %
Saturated Fat 15.1g 75 %
Cholesterol 40mg 13 %
Sodium 634mg 25 %
Potassium 1272mg 36 %
Total Carbohydrates 51.7g 17 %
Dietary Fiber 11.5g 46 %
Protein 15.4g 31 %
Sugars 18.1g
Vitamin A 87 %
Vitamin C 113 %
Calcium 12 %
Iron 35 %
Thiamin 67 %
Niacin 70 %
Vitamin B6 37 %
Magnesium 37 %
Folate 133 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.