Confetti Corn Salad

This Confetti Corn Salad is a refreshing, light side dish that’s perfect for summer dinners, potlucks, parties, and more!

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You can make this corn salad up to 24 hours in advance. I just suggest you slice and add the avocado right before serving. Get Recipe

INGREDIENTS

– Corn kernels – Cherry tomatoes – Avocado – Bell pepper – Jicama – Red onion – Extra virgin olive oil – Lime – Honey TOTAL PREP TIME: 1h 10m TOTAL PREP TIME: 1h 10m TOTAL SERVINGS: 6pax TOTAL SERVINGS: 6pax Get Recipe

NOTE: You can use fresh corn in this recipe. Just cut the corn from the cob and boil for about 3-4 minutes. Get Recipe

Step-by-step instructions!

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In a large bowl combine corn, tomatoes, avocado, bell pepper, jicama, and red onion.

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In a small bowl whisk together oil, lime juice and zest, honey, cilantro, salt, and pepper until blended.

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Pour dressing over vegetables and toss gently to coat.

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Cover bowl plastic wrap and chill 1-2 hours before serving.

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