Mix it up and try something new at your next barbecue! This grilled corn and avocado salad is a refreshing alternative to traditional, mayonnaise-laden summer salads.
This recipe makes perfect use of fresh locally grown corn and squash. It is packed with nutrition and flavor! To save time use canned butter beans or baby lima beans, drain and rinsed before use. Edamame work well in this recipe also!
This recipe is a lightened-up version of a holiday favorite. It would also make a great addition to a Mexican meal with a dollop of salsa and a side of black beans. If you can’t find no-salt-added whole kernel corn, you can substitute thawed and drained frozen corn.