Baja Corn and Avocado Summer Salad Recipe

Baja Corn and Avocado Summer Salad Recipe
Looking for a showstopper salad to take to a summer get-together? This south-of-the-border vegetable salad will draw raves from friends and family, and it's easy to put together. It also can be put together several hours ahead, or the night before. It's crunchy, colorful, and delicious! Baja Corn and Avocado Summer Salad includes a lime cumin vinaigrette that complements the vegetables perfectly. One bonus is that this recipe makes a huge bowl of salad; expect guests to want seconds (maybe thirds - who knows?). If you don't need as much, the recipe can be halved to serve fewer people.
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The vegetable blend is now found at most larger grocery stores - my local Winco has one called Baja Roasted Corn Blend, as well as the Bird's Eye C & W Ultimate Southwest Blend which is also found almost everywhere (except my local Walmart). It's a medley of roasted corn, black beans, roasted onion, green chilies, and red & green peppers. I keep several packages in my freezer at all times, since it's also used in a favorite dip: Tauna's Creamy Southwestern Dip that's perfect for summer entertaining (and I always serve it spewing out of a ceramic cat at my annual Halloween BOO-ffet and call it Hairball Heaven - Yuk!).

24 Servings

Dressing:
6 tablespoons olive oil
1/4 cup fresh lime juice
2 tablespoons fresh lemon juice
3 cloves garlic, finely minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Salad:
3 large avocados, peeled and cut into small chunks
28 ounces southwest Vegetable Blend (Bird's Eye C&W Ultimate Southwest Blend or Baja Roasted Corn Blend), Microwaved 5 minutes, then drained well (2 bags)
2 cups cocktail cucumbers, sliced (or substitute English cucumbers quartered and sliced)
2 cups grape tomatoes, halved
3 cups jicama, peeled and cut into 1/4" dice
1/2 cup chopped red onion
1 bunch fresh cilantro, finely chopped

  1. Mix the dressing ingredients in a blender or bullet blender; set aside.
  2. Place the avocado chunks in a large serving bowl; pour the dressing over, and toss so that all pieces are coated (this prevents them from turning brown).
  3. Add the drained vegetable blend (2 packages), cucumbers, grape tomatoes, jicama, red onion, and most of the cilantro.
  4. Stir well and garnish with the remaining cilantro.
  5. Cover and chill until serving time.

Amount Per Serving
Calories 157 Calories from Fat 98
Percent Total Calories From: Fat 62% Protein 8% Carb. 30%

Nutrient Amount per Serving
Total Fat 11 g
Saturated Fat 2 g
Cholesterol 0 mg
Sodium 133 mg
Total Carbohydrate 12 g
Dietary Fiber 3 g
Sugars 1 g
Protein 3 g

Vitamin A 7% Vitamin C 19% Calcium 0% Iron 4%




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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.