CORN, AVOCADO AND TOMATO SALAD

10494639_1031844560166959_4742919411013639930_n

FOLLOW THE GIRL WHO ATE EVERYTHING:

https://www.facebook.com/GirlWhoAteEverything/timeline

Corn, Avocado, and Tomato Salad

Yield: 4-6 servings

Ingredients

    • 2 cups cooked corn, fresh or frozen (see Note)
    • 1-2 avocados, cut into 1/2-inch cubes
    • 1 pint cherry or grape tomatoes, halved
    • 1/2 cup finely diced red onion
Dressing:
  • 2 tablespoons olive oil
  • 1/2 teaspoon grated lime zest
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix
  2. together the dressing ingredients in another bowl, pour over the salad, and
  3. gently toss to mix. Chill salad for an hour or two to let flavors blend.

Notes

Fresh corn is really best to use here. Cut it off the ear and boil it for 3-4 minutes

to cook it. I love it almost a little crunchy. You can even stick it in raw if that’s what

you like.

Source: Paula Deen

Read more at http://www.the-girl-who-ate-everything.com/2013/06/corn-avocado-

and-tomato-salad.html#O4ZW8QrjZovvUsCt.99
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s