Corn and avocado meal salad

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Corn and avocado meal salad

That's it! The good weather has arrived and I offer you a colorful salad-meal to liven up your picnic! This classic salad is a staple recipe to have in your summer repertoire. It's bursting with crisp, refreshing flavors like corn, tomatoes, and cilantro, and has a flavor of fresh garlic, jalapeño, and red onion. Traditionally made from black beans, we are replacing them here with chickpeas. Wrap it with corn chips for a delicious and nutritious meal!

 

Corn and avocado meal salad

Makes: 2 servings or 4 side dishes 
Preparation: 15 minutes


INGREDIENTS

 

  • 2 cups of organic chickpeas, cooked, rinsed and drained 
  • 2 cups frozen organic corn, thawed and drained
  • 1 large organic tomato, diced
  • 1 organic red pepper, seeded and cubed
  • 1 medium organic avocado, pitted, peeled and diced
  • 1/2 small organic red onion, finely diced
  • 1/2 cup packed fresh organic cilantro leaves, finely chopped
  • 1 medium organic jalapeño pepper, seeded ribs and seeds, finely diced
  • 1 small clove of organic Quebec garlic, minced
  • 2 tbsp freshly squeezed organic lime juice (from about 1 lime), and more as needed
  • 1 tbsp organic olive oil 
  • 1/2 teaspoon organic cumin powder
  • 1/4 teaspoon ground sea salt
  • 1/4 teaspoon freshly ground organic black pepper


INSTRUCTIONS

 

  1. Combine all the ingredients in a large bowl. Taste and season with more lime juice or pepper, if needed.
  2. Storage: refrigerate in an airtight container for up to 4 days.

 

Bon appétit!

 

 

Caroline 
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  • Caroline Bisaillon
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