Description
Whether you’re topping tacos or dipping with tortillas, this Pickled Jalapeño Avocado Corn Salad nails flavor, texture, and visual appeal.
Ingredients
Scale
Salad Ingredients:
- 3 medium avocados, chunked
- 1 – [ 15.5 oz can ] corn, drained
- 1 cup halved grape/cherry tomatoes
- ½ cup “tamed” pickled jalapeño peppers, fine chop
- 3 Tablespoons pickled jalapeño pepper brine *
- ½ cup sliced green onions (white and light green parts)
- 2 Tablespoons lime juice
Spice/Herb Ingredients:
- ¼ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon coriander
- Pinch to ¾ teaspoon sea salt (+/-) *
Optional Topping:
- Finely chopped fresh cilantro
Serving Ideas:
- With tortilla chips
- In a wrap
- On tacos
- On a salad
- On Mexican rice
- In a buddha bowl
Instructions
- Place all the Salad Ingredients and all the Spice/Herb Ingredients into a large bowl, gently mix well to combine, then sprinkle the chopped fresh cilantro over top. Serve. Refrigerate leftovers.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: (makes 4 to 5 cups) Dependent on the size of the avocados