Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 large ear corn, husks removed | ||
| 1 tsp. vegetable oil | ||
| Salt, to taste | ||
| 1 (9 oz) pkg Dole Italian blend | ||
| 1 medium tomato, cut into 1/2-inch cubes | ||
| 1 avocado, peeled, pitted and sliced | ||
| ⅓ c. drained canned black beans | ||
| ⅓ c. thinly sliced red onion | ||
| 8 tbsp. Bolthouse Farms salsa verde avocado yogurt dressing |
Directions
- Preheat oven to 450 degrees.
- Rub corn with oil and season with salt. Place on foil-lined pie plate and roast until corn starts to brown, about 10 to 15 minutes. Cool; cut corn kernels o cob.
- Divide salad onto four large plates or into bowls. Arrange corn, tomato, avocado, black beans and onion on each salad. Toss with dressing to taste. Refrigerate leftovers.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 5mg
- Sodium: 10mg
- Total Carbohydrates: 21g
- Protein: 5g
Daily Values
0%
Vitamin A 110%
0%
Vitamin C 30%
0%
Iron 15%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Spring 2016.