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Mexican Corn Salad
Contributed By: Ella, OH | See all of Ella's recipes
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Active Time:  10 Minutes
Total Time:  10 Minutes
Yield:  8 Servings
Great side dish for enchillada casserole.
RECIPE INGREDIENTS
2 cups cooked corn, cut from cob (or frozen)
1 cup diced red pepper
1 cup diced celery
1/2 cup chopped parsley
1 tbsp chopped cilantro
2 avocados, diced
1 tsp cumin
1/2 (or more to taste) chili powder
1 tsp salt
1 tsp fresh ground pepper
3 tbsp olive oil
3 tbsp lime juice
3 tbsp coarse mustard
2 tbsp honey
DIRECTIONS
Mix corn, celery, red peppers, cilantro, parsley and seasonings.
Carefully stir in avocado.
Mix olive oil, lime juice, mustard, and honey.
Just before serving, toss vegetables in dressing.
Serve cold or at room temperature.
Date Added: 08/31/2009
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