Roasted Corn Salad

Prep Time

15 minutes

Cooking Time

0 minutes




5 cups roasted corn kernels
1 cup red bell pepper, finely diced
1/2 red onion, cup very thinly sliced and quartered
2 cups Pearls Large Pitted Olives (one can), drained and cut in half lengthwise
1/4 cup fresh basil leaves, finely cut in a chiffonade

Juice of two limes
2 tablespoons seasoned rice vinegar
1/4 cup olive oil
Salt & pepper, to taste

Zest of one lime
1 avocado, cut into thin slices

Cooking Instructions

Combine the first six ingredients in large bowl and mix gently.
Whisk together dressing ingredients in a small bowl or jar and set aside.
Add dressing and toss. Taste for seasoning and add salt and pepper as needed.
Garnish with fresh lime zest, and avocado slices.