Wednesday, June 22, 2011

Corn and Avocado Salad

Corn and Avocado Salad
Servings: 4

2 large ears of corn
1 avocado, pitted, peeled and chopped
1/4 red onion
1/2 pint cherry tomatoes, halved
2 Tbsp. cilantro, chopped
1 Tbsp. olive oil
2 tsp. lime juice
1/2 tsp. lime zest
Salt and pepper, to taste

Cook corn in boiling water for 3 to 5 minutes. Cool the corn, then cut from the cob to yield about 1 1/2 cups. Combine corn in a bowl with avocados, onions, tomatoes and cilantro. Add the olive oil, lime juice and zest and stir to combine. Season with salt and pepper to taste and serve.

NOTES: We haven't tried this recipe yet.

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