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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Avocado corn salad Recipe

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This recipe for Avocado corn salad is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 4 ears of corn, shucked + cooked, or about 2 (15oz) cans of corn.
• 3 avocados, diced.
• 1 lb cherry/grape tomatoes, sliced in halves or quarters.
• 1 small red onion, diced fine.
• 1/3 cup cilantro, roughly chopped.
• 2 limes - juiced
• 1 tsp lime zest
• 2 cloves garlic, minced
• 1/4 cup olive oil (or avocado oil)
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp red pepper flake (optional)
• 1 jalapeno, diced (optional)
Directions:
Directions:
Boil corn cobs for 15 minutes,
Cut corn off cob.
Mix all diced ingredients together in a large bowl.
Mix everything else together and then pour over the diced ingredients.
Mix well and serve cold.
Number Of Servings:
Number Of Servings:
6

 

 

 

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