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Prep Time: 19 Minutes Cook Time: 10 Minutes |
Ready In: 29 Minutes Servings: 6 |
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The heat of the poblano and jalapeño peppers in this recipe will add a zesty kick to any fiesta. Ingredients:
1 ripe avocado, seeded and diced |
2 cups grape or cherry tomatoes, halved |
1 cup frozen whole-kernel corn, thawed |
1/2 cup chopped fresh cilantro |
1/4 cup finely chopped red onion |
3/4 teaspoon salt |
1 (2.25-ounce) can sliced ripe olives, drained |
1 poblano chile, chopped |
1 jalapeño pepper, seeded and minced |
3 tablespoons cider vinegar |
1 teaspoon grated lime rind |
2 tablespoons fresh lime juice |
curly leaf lettuce leaves (optional) |
Directions:
1. Combine first 9 ingredients in a large bowl; toss gently.
2. Combine vinegar, lime rind, and juice. Drizzle over salad; toss gently to coat. Let stand 10 minutes. Serve salad in lettuce-lined bowls, if desired.
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