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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Corn and Avocado Salad Recipe

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This recipe for Corn and Avocado Salad is from The Hungry Hawk Cookbook, 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:  
Salad portion:
2 cans of corn, well drained*
2 medium tomatoes, chopped*
1 small red onion, chopped
2 medium sized avocado (add just before serving)
1 can sliced black olives, drained

Dressing:
1/2 cup of olive oil
3 tbs. vinegar
1 tbs. sugar
1/2 tsp. salt
Directions:
Directions:
Mix dressing ingredients in a separate bowl, pour over salad just before serving and toss. Don't stir too much. Serve cold.
Personal Notes:
Personal Notes:
This recipe came to me by way of Carolyn Motokane and Trader Joe'sİ

Carolyn brought this dish to one or our potluck luncheons and I have been hooked ever since.
Every time I make this (at home or a party) it goes very quickly. Everyone likes this dish, young and not so young.

*Use 14oz. Del Monteİ "fresh" Cut Corn, use plum tomatoes (has less water).

 

 

 

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