This salad is just a combination of ingredients I had in the fridge at the end of the week. It turned out to be a great mixture, we loved the freshness and how filling it was. At the same times it’s almost like a hybrid of salsa and salad, you can serve it with a giant bowl of chips, topping in fish tacos or as a side dish.
Other Corn Salads Recipes
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- Prepare ingredient for the salad. Drain and rinse canned beans and corn.
- Dice bell pepper into small cubes, cut avocado into chunks, onion into tiny pieces and tomatoes into halves or quarters.
- Combine together oil, lemon juice, salt and pepper.
- Toss the salad together with dressing and serve right away.