Allow the chicken breasts to marinate in a yogurt-based curry sauce ahead of time.
| Prep Time: | 15 mins |
| Additional Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 1 (15.25 ounce) can yellow corn, drained
- 1 (15.25 ounce) can white corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 3 tomatoes, diced
- 2 avocados – peeled, pitted, and cut into small cubes
- 1 bunch cilantro, chopped
- 7 green onions, chopped
- 1 (16 ounce) bottle zesty Italian-style salad dressing
Instructions
- Mix yellow corn, white corn, black beans, black-eyed peas, tomatoes, avocados, cilantro, and green onion together in a large mixing bowl. Pour salad dressing over the corn mixture and stir to coat.
- Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.
Reviews
I made this for the weekend but made some minor changes. I used 4 ears of fresh white corn & added some cumin to the dressing! It was delicious and gone! I’m sure the original recipe was yummy as well! Thanks for the recipe!
Made as written and this turned out perfect for me. The onions were pretty dominant which is something I like but you may want to cut back on them if raw onions are not your thing. Same with the cilantro. This dish was simple and quick to whip up and it is a side that is universal enough to go with many different main dishes or just simply used as a dip. All of the different colors are also appealing to the eyes.