4
2 ratings

Bacon, Avocado, and Corn Salad

For a twist on a corn salad, try adding bacon and avocado. 

Click here to see 10 Great Bacon and Avocado Recipes

Ingredients

For the salad

  • 4 ears corn, husks and silks removed
  • 6 bacon slices
  • 1/2 red onion, thinly sliced
  • 1 large avocado, peeled, pitted, and diced
  • Salt and pepper, to taste

For the balsamic vinaigrette

  • 1/2 Cup extra virgin olive oil
  • 1 shallot, minced
  • 2 Tablespoons minced garlic
  • Salt and pepper, to taste
  • 1/3 Cup balsamic vinegar

Directions

For the salad

Cut the kernels off the corn and set aside. Heat a large skillet over medium heat. Add the strips of bacon and cook on both sides until crisp. Transfer to a paper towel topped plate. Drain off all but 1 tablespoon of bacon dripping from skillet and return to heat. To the skillet add corn kernels and cook, stirring occasionally until corn is cooked through. Let cool slightly. In a large bowl, combine the corn, bacon, red onion, avocado, and season with salt and pepper. 

For the balsamic vinaigrette

Combine ingredients for balsamic vinaigrette in a medium bowl. Pour over the corn salad and mix to combine. Serve at room temperature. Frozen or canned corn may be substituted for fresh corn.

Nutritional Facts
Servings4
Calories Per Serving648
Total Fat54g84%
Sugar12gN/A
Saturated11g55%
Cholesterol28mg9%
Protein11g22%
Carbs35g12%
Vitamin A19µg2%
Vitamin B120.2µg3.5%
Vitamin B60.5mg24.8%
Vitamin C17mg28%
Vitamin D0.2µgN/A
Vitamin E5mg27%
Vitamin K33µg41%
Calcium42mg4%
Fiber8g30%
Folate (food)102µgN/A
Folate equivalent (total)102µg26%
Iron2mg10%
Magnesium72mg18%
Monounsaturated34gN/A
Niacin (B3)5mg23%
Phosphorus211mg30%
Polyunsaturated7gN/A
Potassium800mg23%
Riboflavin (B2)0.2mg11%
Sodium678mg28%
Thiamin (B1)0.3mg22.8%
Zinc2mg10%