Corn and Avocado Salad
A delicious corn salad that tastes fresh and savory. Throughout the year, yellow sweet corn works just as well with this recipe as it does with silver queen corn in the summer.
In a big deep skillet over medium-high heat, cook bacon until it is evenly browned.
Drain the crumble and reserve it.
Combine the lettuce, red bell pepper, green onions, and corn in a large bowl and stir to combine.
Add the cubed avocado slowly while stirring.
Whisk the red wine and vinegar dressing, the blue cheese dressing, and the honey in a separate small bowl.
Toss the salad after adding the dressing mixture.
Just before serving, add bacon to keep it crunchy.