Memorial Day Recipes

Southwestern Summer Salad

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Southwestern Summer Salad

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This Southwestern summer salad is perfect for those hot, sticky summer afternoons. It can't be complete without its homemade dressing.

Shared by jcourtney

Serving Size / Yield

3-4 servings

Ingredients

  • VEGETABLE MIX:
  • 2 (10-oz.) pkgs. frozen corn, defrosted
  • 4 hard-boiled eggs, coarsely chopped
  • 1 avocado, peeled and diced
  • 1/4 C. scallions, thinly sliced
  • DRESSING:
  • 6 Tbs. mayonnaise
  • 2 Tbs. sour cream
  • 1 Tbs. lemon juice
  • 3/4 tsp. chili powder
  • 3/4 tsp. ground cumin
  • 1/8 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper

Directions

Combine uncooked corn, eggs, avocado, and scallions in a large bowl. Stir together dressing ingredients. Pour over the vegetable mixture and toss gently until well coated. Chill, covered, for 3 hours to allow flavors to blend. Salad is best served the same day it is made.

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