Thread: Corn Avocado Tomato Salad

I really MUST make this. If I can find some good corn this coming weekend then it's definitely on my list of things to make. Even if I don't find good, fresh corn, I'll resort to the frozen kind! I MUST make this...

(Found on the site, The Girl Who Ate Everything)



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

• Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and 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. You can even stick it in raw if that's what you like.

Mmm, that is my kinda salad!

Woohoo, I DID end up making this today. I was really craving corn since I posted this recipe the first time. I ended up buying a bag of frozen sweet corn kernels from Trader Joe's and using that. I also added 1/2 of a jalapeno pepper, and topped it off with a little fat free Feta cheese. Oh, I cut back the olive oil to only 1 tablespoonful too and found that the flavor and consistency of the salad was still very good. I loved the zingy-ness of the salad and how refreshing it tasted. Perfect for a hot summer day.

Ooh that looks delicious!

It is very good and believe me, 1 tbsp olive oil was just right. I think it would've been too oily if the 2 tbsp were put in.