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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Grilled corn and avocado salad Recipe

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This recipe for Grilled corn and avocado salad is from Three Creek Bassets Cook Book, 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:  
6 ears of corn
2 tbsp cider vinegar
1 can black-eyed peas,rinsed and drained 1(15 1\2 can)
1 pint cherry tomatoes,halved (1 1/2 cups)
2 ripe avocados, peeled, diced
3 oz feta cheese, crumbled (about 3/4 cup)
Directions:
Directions:
Brush corn with olive oil and grill out doors over medium heat about 10 minutes, until lightly browned on all sides. Remove kernels from cobs with a sharp knife. This will be 3 to 3 1/2 cups.
Meanwhile in a large bowl, whisk 2 Tbsp olive oil, vinegar, 1tsp Kosher salt, and 1/2 tsp ground black pepper. Add corn,black-eyed peas,tomatoes,avocado,cheese, and toss gently.
Serve with a few baby greens.
Number Of Servings:
Number Of Servings:
Makes 4 servings

 

 

 

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