Like King Arthur, I’m constantly searching. But not for a Holy Grail. Rather, I am always on the lookout for Mexican sides, something to serve with Enchiladas or Burritos besides chips and salsa. I tried a new recipe this week, and I think it’s winner. I call it a Corn and Avocado Mexican Salad. If nothing else, it sounds impressive. Here’s how I put it together.
Start with a can of Green Giant Mexicorn. It has spices and peppers mixed with the Niblett’s corn. It’s already cooked so open the can and put it in a bowl.
Next, add three small avocados (or 2 large ones) cut into bite-size pieces. I also added one small, diced cucumber and a half of a red bell pepper, cut into small pieces. To that, I added 1 C Mexican cheese and 1 C Mild Picante sauce. Stir it up, chill in the fridge for at least an hour before serving. It’s easy and it complements most any Mexican entrée you might choose, Amigo.
Corn and Avocado Mexican Salad
1 can Green Giant Mexicorn
3 small avocados
1 small cucumber
½ red bell pepper
1 C Mexican blend shredded cheese
1 C mild Picante sauce
