Corn, Avocado and Tomato Salad

I made this as part of the menu for my husband’s birthday bash this year. It came together very quickly and was very well received.

Corn, Avocado and Tomato Salad
Servings: 6-8
Prep time: 15 minutes
Total time: 60 minutes

Ingredients:

  • 2 cups frozen roasted corn, thawed
  • 1 ping cherry tomatoes, halved
  • 1/4 cup finely chopped cilantro
  • 1 lime, zested and juiced
  • 2 avocados
  • kosher salt and freshly ground black pepper

Directions:

  1. Add the thawed corn, halved tomatoes, lime zest and cilantro to a large bowl.
  2. Juice half of the lime into a smaller bowl. Halve an avocado, remove the pit, scoop out the yummy flesh and cut it into 1/4″ pieces. Toss with the lime juice and repeat for the second avocado. Add the avocado to the large bowl.
  3. Squeeze the other lime half into the larger bowl. Season with a big pinch of salt and a dozen grinds of black pepper. Stir well to incorporate.
  4. Allow to sit at room temperature for 45 minutes for the lime and cilantro to season the dish.

Notes:
Tossing the avocado with the lime juice is important as it help prevent the avocado from turning brown.

Take care when mixing everything together; a heavy hand will mush the avocado into a very chunky guacamole.

I think the original recipe came from Food Network.

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