July 25, 2009

Corn & Avocado Salad

Goes together quick and is very tasty with Skillet Tex-Mex Chicken.

Corn and Avocado Salad
about 8 serving 

2 -15.25 oz cans corn, drained
1 cup fresh Pico de Gallo
1/2 cup Hormel real bacon pieces or cooked, crumbled bacon
1/2 cup olive oil vinaigrette
2 tbsp chopped fresh cilantro
1 tsp Mexican seasoning
1 to 2 avocados, peeled, pitted and cubed (do last)

Stir together all ingredients except avocados in a medium bowl. Cover and refrigerate for 20 minutes. Add avocados and stir lightly.


Post a Comment