Mexican Corn Salad with Sriracha Almonds
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This recipe for Mexican Corn Salad with Sriracha Almonds is the perfect side dish for your July 4th holiday cookout.
Summer is here and so is cookout season. Got another party or cook out to attend this coming holiday weekend and not quite sure what to bring? Well I’ve got the perfect side dish for you! My Mexican Corn Salad with Sriracha Almonds is packed with flavor and takes less than 10 minutes to prepare. Instead of your typical potato or pasta salad that is drenched in high fat mayo, this pasta salad gets it creamy texture from the avocado and flavor from the lime juice and cilantro.
What I love most about this recipe is that it uses a lot of my pantry staples including black beans, peppers and cilantro. It was also a great way to use up some leftover corn on the cob I had in the fridge. The secret addition to this salad is my new favorite snack, Blue Diamond Sriracha Almonds. They are super addictive by themselves and bring a punch of heat and crunch to this Mexican Corn Salad. I brought it with me to a family cook out this weekend and it was a big hit! If only there were leftovers to enjoy for lunch this week…
This recipe is also great when you are in a time crunch. In only ten minutes you have yourself the perfect side dish for a cook out or a quick weeknight meal!
- 2 cups corn
- ½ cup black beans
- ½ cup red pepper, diced
- ½ avocado, cut into cubes
- ½ cup Blue Diamond Sriracha Almonds, roughly chopped
- 2 tablespoons fresh cilantro, finely chopped
- juice of 1 lime, (~1/8 cup)
- In a large bowl combine corn, black beans, diced peppers, avocado and sriracha almonds.
- Toss in cilantro and lime juice.
