Tomato Rice Salad With Avocado and Corn |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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We love this recipe during the summer and take it to picnics and potlucks! It's also a great meal when you add shrimp-serve cold! Ingredients:
1 large ripe tomato, cored and cut into wedges |
1 cup cooked corn or 1 cup thawed frozen corn |
2 cups cooked rice, at room temperature |
1 small ripe avocado, peeled and cut into cubes |
1 teaspoon fresh lemon juice |
2 tablespoons fresh lemon juice |
1 teaspoon salt |
2 cloves garlic, minced |
2 teaspoons chopped fresh ginger |
1 tablespoon chopped fresh cilantro |
3 tablespoons olive oil or 3 tablespoons vegetable oil |
Directions:
1. Combine the tomato, corn, and rice.
2. In a second bowl, toss the avocado in one tsp lemon juice, and then add to the other ingredients.
3. In a third bowl, combine the 2 tablespoons lemon juice, salt, garlic, ginger, and cilantro.
4. Slowly whisk in the oil.
5. Pour the dressing over the vegetables and rice, and toss gently.
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