I brought this to a Mexican-themed girls dinner party and everyone loved it. The supermarket was out of cilantro (yes, really) so i subbed jn some fresh mint from my garden and it was delicious. When asked, it felt good to report that there was no oil or other heavy calorie dressing involved! I made the full recipe for 5 guests - everyone ate some and a few had seconds, but there was still a lot left over. It didn't keep all that well (the dressing sank and the avocados turned) so I ended up throwing the leftovers out. I will definitely make again, but next time will try to size down a bit if serving as a side dish.
Mexican-style Corn and Avocado Salad
buenacena Posted: 05/30/13
CAgirlinIA Posted: 02/03/14
Being that it is winter in Iowa I had to adlib with frozen corn and (home-canned) tomatoes and I used the white part of green onions rather than a regular onion. We enjoyed this salad very much and I look forward to making it again this summer with fresh corn and cherry tomatoes!!