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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Corn, Avocado, and Tomato Salad Recipe

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This recipe for Corn, Avocado, and Tomato Salad is from Taste of Bridge, 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:  
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!

 

 

 

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