Summer unofficially began this past Memorial Day weekend, and with it comes picnic season. That means loads of fried chicken, sandwiches and salads will be dished out on lawns near and far for the next few months.
Regarding the last of those picnic staples, potato salad and macaroni salad are the usual suspects, but did you know that you can bring so much better to the party than those mayonnaise-drenched excuses for side dishes so popular in supermarket delis?
One easy alternative is a corn-based salad.
While corn probably isn’t the first thing you think of when the subject is salad — after all, most of us eat corn slathered in butter on the cob or microwaved from a frozen state in a bag — this vegetable actually makes for a great salad base. It’s got crunch, it’s bright, it loves being covered in a simple dressing, and is a total team player when other ingredients want to join the fun.
Corn is also low in fat and provides a good dose of fiber. And, of course, it’s inexpensive. In fact, for the recipe below, I purchased most of the ingredients at my local 99 Cent Only store.
With my Corn Avocado Bacon Salad, the kernels will provide the foundation for other delicious and vibrant ingredients to build upon. Tomatoes, avocado, bacon bits and cilantro add some serious pizazz to this salad, which for a dressing uses a light and bright lime vinaigrette.
Still skeptical about this whole corn-as-salad thing? Try making the one here, and after one bite you’ll never go back to boring old potato salad.
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