Celebrate the Mexican holiday of Cinco de Mayo with this easy to throw together salad filled with bright flavors and fabulous nutrition. Avocados provide heart-healthy fats, while sweet bell peppers and other crunchy veggies add antioxidants. Colorful and quick to make, this Mexican chopped salad adds fun to the fiesta.
INGREDIENTS
2 tablespoons lemon juice
1 tablespoon country-style whole-grain mustard
2 tablespoons olive oil
1 cup frozen corn, thawed
1 ripe avocado, diced
1 cup diced red bell pepper
1/2 cup fresh cilantro
1/4 cup diced celery
1/4 cup thinly sliced green onions, white and green parts
Optional add-ins: cooked or canned beans, shredded cheese, crushed taco chips, tomato chunks
1. In a large bowel, whisk together the lemon juice and mustard. Add the olive oil, whisking until smooth. Add remaining ingredients, and toss gently to combine.
2. Add salt and freshly-ground black pepper to taste and serve immediately.
Serves 4.
Read more: Food, All recipes, Soups & Salads, , avocado salad, red pepper
Inspired by a recipe in Vegetarian Times magazine.
Disclaimer: The views expressed above are solely those of the author and may
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As a vegetarian, it still grosses me out, and I wouldn't eat it, but I would rather see meat-eaters …
With Lydia and Helen K. on this one. Misleading since it implies making your own and then states fo…
I would try a walking meeting with Emmanuelle Béart for sure!, cough, cough...
tks
I have a couple of these to change for my cooking habits, never knew!
25 comments
+ add your ownty
thanks
Yummy!
Thank you :)
THAT ONE WORKS ALSO!
yumE
Looks wonderful, thanks so much...
thanks for sharing
garbanzo beans (chick peas) added for me
THANKS
Thanks for the article.
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