"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Corn, Avocado, and Tomato Salad Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Corn, Avocado, and Tomato Salad, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Gustin
Added: Thursday, July 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cooked corn cut off the cob (may substitute frozen)
1 avocado, cut into cubes
2 red or 1 red, 1 yellow tomatoes cut in to small pieces
1/2 small red onion diced (optional)


Dressing:
T good olive oil
1/2 teaspoon lime zest
1 T. lime juice
1/4 tsp. salt
1/4 tsp. pepper

Directions:
Directions:
Boil 3 large ears of corn  for 3-4 minutes, and cut corn off the cob, and cool. Combine all salad ingredients in a large bowl.

Mix dressing ingredients together in another bowl, pour over the salad and gently toss.

Personal Notes:
Personal Notes:
Can also be served with corn chips!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

174W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!