Corn, Tomato, and Avocado Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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A colorful medley that makes a delicious summer dish. You can serve it as a salad or call it a chunky dip and scoop it up with tortilla chips. From FamilyFun Magazine. Ingredients:
2 tablespoons olive oil |
1 tablespoon fresh lime juice |
1/4 cup chopped cilantro |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
2 1/2 cups fresh corn kernels (from about 5 ears) |
1 1/2 cups diced avocados (1/2-inch pieces) |
1 pint cherry tomatoes, quartered |
1/2 cup finely diced red onion |
Directions:
1. In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
2. Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale - an indication that the corn was picked too early.
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