Roasted Corn and Avocado Salad

Ingredients

  • ¼ teaspoon granulated sugar
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1 teaspoon chipotle hot pepper sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoon minced fresh mint, (or 1 teaspoon dried)
  • Dressing: ¼ cup lemon juice
  • + 6 more ingredients
    • 1 avocado, peeled, pitted and diced
    • ½ cup red onion, diced
    • 1 sweet red pepper, diced
    • 2 celery stalks, chopped
    • 2 tablespoons vegetable oil
    • 3 cups corn cobs, fresh or frozen

1. Roast corn cobs in a single layer on an baking sheet for 15-20 minutes at 350 degrees. 2. In large bowl, whisk lemon juice, mint, oil, hot pepper sauce, salt, pepper and sugar. Add celery, red pepper and onion; toss to combine. (Make-ahead: Cover and refrigerate corn and salad separately for ...

View full recipe at SpringPad

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