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Avocado Corn Tomato Salad

 


INGREDIENTS:

Salad:

4 cobs corn, cooked and cut off the cob, or 3 cups frozen corn thawed, or 2 cans of corn drained

2 cups cherry tomatoes, halved

2 avocados, peeled, pitted and cubed

1/2 red onion, medium, finely diced

1/4 cup cilantro, or fresh parsley, chopped

Dressing:

2 tbsp olive oil

4 tbsp fresh lemon juice

4 tbsp fresh lime juice

1 clove garlic, finely minced

1/2 tsp salt

1/4 tsp pepper

Garnish:

Cilantro , or fresh parsley, finely chopped

Lime wedges


INSTRUCTIONS:

Corn – you can use fresh, frozen or canned corn for this recipeFresh Corn – boil the corn stove top for 5 – 8 minutes or until the corn is tender. Drain and allow the corn to cool until cool enough to handle. Using a large bowl, stand the corn up and carefully use a knife to cut the kernels off the cob. Or brush the corn with oil and grill for 8-12 minutes, or until lightly charred.Frozen Corn – allow the corn to thaw at room temperature for 5 – 10 minutes or until fully thawed, or place the frozen corn in a strainer and run under cold water for 2-3 minutes or until thawed.


In a large bowl combine all of the salad ingredients.


In a small bowl whisk together the dressing ingredients until evenly combined.


Pour the dressing over the salad and toss to combine.


Optional: Garnish with additional chopped cilantro or parsley and lime wedges. Serve and enjoy!

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