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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Corn, Avocado & Tomato Salad Recipe

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This recipe for Corn, Avocado & Tomato Salad is from UAA Campus Bookstore 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:  
2 c. cooked corn, fresh or frozen
2 avocados, cut into 1/2 inch cubes
1 pt. cherry or grape tomatoes, halved
1/2 c. finely diced red onion
2 T. olive oil
1/2 tsp. grated lime zest
1 T. fresh lime juice
1/4 c. chopped cilantro
1/4 tsp. salt
1/4 tsp. pepper
Directions:
Directions:
Combine corn, avocado, tomatoes and onion in a large bowl.
In a small bowl, mix together the olive oil, lime zest, lime juice, cilantro salt and pepper.
Pour the dressing ingredients over the salad and gently toss to mix.
Chill salad for an hour or two to let flavors blend.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20-30 minutes
Personal Notes:
Personal Notes:
The lime zest isn't super important, but don't skip out on the lime juice. It pulls the dressing together and also keeps the avocados from browning.

 

 

 

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