Roasted Corn and Avocado Salad with Chipotle Mint Dressing
Ingredients
- 3 cups frozen corn (or 3 large cobs of corn with the kernels cut off)
- 2 stalks celery (chopped)
- 1 sweet red pepper (diced)
- ½ cup red onion (diced)
- 1 avocado (peeled, pitted and diced)
- ¼ cup lemon juice
- 2 tablespoons vegetable oil
- 2 tablespoons minced fresh mint
- 1 teaspoon adobo sauce (from a jar of chipotle peppers)
- ½ teaspoon maple syrup
- ¼ teaspoon EACH: salt and pepper
Instructions
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