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Mexican Corn and Avocado Salad
Ingredients
1/4 cup vegetable oil
2 tablespoons chipotles in adobo sauce
1 tablespoon lime juice
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon coarse black pepper
6 medium ears corn-on-the-cob, cooked
2 ripe avocados, peeled, pitted and cut into 1-inch pieces
1 medium red pepper, seeded and chopped
2 tablespoons chopped cilantro
Directions
In a food chopper bowl, combine vegetable oil, chipotles in sauce, lime juice, sugar, salt, cumin and black pepper.
Process until well blended.
In a large bowl, mix corn, avocado, red pepper, cilantro and dressing.
Cover and refrigerate several hours for flavors to blend.
Serves:
8
Mexican Corn and Avocado Salad
From
The Hamilton Beach Test Kitchen
Added by Pat
Ingredients
1/4 cup vegetable oil
2 tablespoons chipotles in adobo sauce
1 tablespoon lime juice
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon coarse black pepper
6 medium ears corn-on-the-cob, cooked
2 ripe avocados, peeled, pitted and cut into 1-inch pieces
1 medium red pepper, seeded and chopped
2 tablespoons chopped cilantro
Directions
In a food chopper bowl, combine vegetable oil, chipotles in sauce, lime juice, sugar, salt, cumin and black pepper.
Process until well blended.
In a large bowl, mix corn, avocado, red pepper, cilantro and dressing.
Cover and refrigerate several hours for flavors to blend.
Serves:
8
RECIPE TAGS
Summer Classics
Cinco de Mayo
Food Choppers
Salads
Vegetables
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