Avocado Corn Salad: Sample recipe from Grills Gone Vegan by Tamasin Noyes.
We ate our avocado corn salad with more grilled corn, some grilled tofu burgers and grilled zucchini, with basil butter and chipotle butter from Tamasin Noyes Roasted Corn recipe. It was a total grill feast!
Total Prep & Cook Time: 20 min
Yield: 6 Servings
Nutrition Data, 249g Serving: 311 cal, 163 cal from fat, 3g saturated fat, 32g carb, 19g fat, 12mg sodium, 13g fiber, 8g protein, 3g Sugars, very low Cholesterol & Sodium, good source Vit C, Dietary Fiber, Folate, Vit. K, Estimated glycemic load 10
We messed around with the ingredients quite a bit, and our avocado corn salad was still scrumptious!
We didn't want our salad to be all that vinegary, so instead of the 1/2 cup of white vinegar, we added just 1 Tbsp of apple cider vinegar. The salad had less liquid, but it worked well.
We didn't have any chipotle chiles in adobe sauce, so we added a large pinch of chipotle powder to the salad. And that was tasty. We also didn't have white pepper, so we just used fresh ground black pepper. Instead of canned black beans, we used 1 1/2 cups of our own home cooked black beans.
This recipe calls for grilled avocado, and I'm sure that's amazing! But we were too hungry by the time we got to that step, so we skipped it and just added our avocado to the salad. And of course the salad was quite yummy like that.
We've also discovered that a quicker way to grilled avocado is to grill them in halves, with skin intact, then slice them up for the salad.
Fresh grilled or roasted corn is fabulous, the absolute best way to eat corn. But if you're in a hurry, feel free to use frozen corn, or corn cooked any way you like.
To remove the kernels from the cob, stand the cobs upright and using a sharp knife cut downward along the length of the cob where it meets the kernels. Keep the hand holding the corn cob above the knife so that a slip does not result in an emergancy room trip!
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