Sweet Corn and Avocado Salad with Yuzu Vinaigrette

This past Father’s Day the family came over for quite the BBQ! Included with all of the “fixin’s” was sweet corn-on-the-cob (the sweetest I’ve ever had, actually!). Well, what to do with all of that leftover corn? Make a Sweet Corn and Avocado Salad with Yuzu Vinaigrette, of course!

Be Warned: This salad is very addictive! Make sure to make a huge batch for the entire week!

How to Make Sweet Corn and Avocado Salad:

1. I used leftover corn-on-the-cob and simply removed the kernels from the husks. If you don’t have any fresh corn, you can use canned corn, drained (but it won’t be quite as crispy!). You’ll need 2 cups of corn.
2. Pit two ripe (but not overripe) avocados and cut into cubes. You don’t want mushy avocados!
3. Drain and rinse one can of garbanzo beans (aka, chickpeas). The liquid from the can is way too starchy so rinse it well!
4. One cup of cherry tomatoes. I sliced them in half, or you can leave them in whole if they’re small.
5. I used 2 tablespoons of chopped red onions. If you want something milder, you might go with green onions and include the white parts too.
6. You’ll need 1 tablespoon of fresh cilantro and 1 tablespoon of fresh mint. If you prefer basil over cilantro it’s fine!
7. Then, you’ll add in the Yuzu vinaigrette (recipe below) which has a wonderful lemony flavor.
8. Mix all of the ingredients up to the cilantro together in a large glass bowl. Fold in the cilantro and mint last, and gently toss with the Yuzu vinaigrette. Add more seasoning if needed.

This Yuzu vinaigrette is a cinch to make, and so fresh and flavorful. Perfect for this salad!

How to make Yuzu Vinaigrette:

TIPS & TRICKS:

• Never throw away leftover corn! Cut the kernels off of the cob and either make a salad (like this one) or freeze the kernels for soup or other recipes!
• Buy ripe, but not overripe, avocados. You want them to hold up in the this salad.
• Drain and rinse the garbanzo beans before using in this salad. The liquid from the can is very starchy.
• Throw in whatever veggies you’d like! I had a bunch of cherry tomatoes and purple onions, so that was perfect for me!
• If you can’t find Japanese Yuzu juice, just use extra lemon juice instead. No biggie!
• Squeeze some lime juice over the salad before storing. The avocados will start to brown pretty quickly.

WANT MORE?

If you like this recipe, you’re going to love my Asian Cucumber Salad! This light and vibrant salad features bright flavors, exciting textures, and the play of sweet, sour and salty happening in so many ways!

SUGGESTED WINE PAIRING: 

NV The Resident White Blend from Wilamette Valley, OR. Fresh, dense and luscious with white peach, apricot, lychee, jasmine and candied lime peel with a juicy, lingering finish. Pairs perfectly with summer salads like this one! BUY THIS WINE

SEE MORE WINES

Sweet Corn and Avocado Salad with Yuzu Vinaigrette

★★★★★ 5 from 5 reviews

• Author: Asian Caucasian
• Prep Time: 10 min
• Total Time: 10 min
• Yield: 4 1x
• Category: Salads
• Method: No cook
• Cuisine: Asian Fusion

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Description

This bright and delicious Sweet Corn and Avocado Salad has so much flavor from the lemony Yuzu vinaigrette. It’s the perfect summer picnic salad!

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Scale 1x2x3x

Ingredients

• 2 cups sweet corn kernels (fresh off the cobb or frozen)
• 2 avocados, pitted and cubed
• 1 cup garbanzo beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 2 tablespoons red onions, chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh mint, chopped
• ¼ cup Yuzu vinaigrette

Yuzu Vinaigrette:

• 2 tablespoons Yuzu juice
• Juice from 1 lemon
• ¼ teaspoon Kosher salt
• 1/8 teaspoon ground pepper
• ¼ cup avocado oil

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Instructions

Mix together the sweet corn, avocados, garbanzo beans, tomatoes, and red onions in a large glass bowl. Fold in the cilantro and mint, and gently toss with the Yuzu vinaigrette. Add more seasoning if needed.

To make the Yuzu Vinaigrette:

In a small bowl, whisk together the yuzu juice, lemon juice, salt, pepper, and avocado oil until well combined. Pour over the veggies and toss thoroughly. Refrigerate for at least 30 minutes before serving.

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Notes

• Never throw away leftover corn! Cut the kernels off of the cob and either make a salad (like this one) or freeze the kernels for soup or other recipes!
• Buy ripe, but not overripe, avocados. You want them to hold up in the this salad.
• Drain and rinse the garbanzo beans before using in this salad. The liquid from the can is very starchy.
• Throw in whatever veggies you’d like! I had a bunch of cherry tomatoes and purple onions, so that was perfect for me!
• If you can’t find Japanese Yuzu juice, just use extra lemon juice instead. No biggie!
• Squeeze some lime juice over the salad before storing. The avocados will start to brown pretty quickly.

Keywords: salad, glutenfree, corn, avocado, vegetarian