2 c cooked corn, fresh (Cut off the ear and boil 3-4 minutes)
1-2 avocados, cut into 1/2 inch cubes
1 pint cherry tomatoes, halved
1/2 c finely diced red onion
Dressing:
2 TB olive oil
1/2 tsp fresh lime zest
1 TB fresh lime juice
1/4 c chopped cilantro
1/4 tsp salt
1/4 tsp pepper
Combine the corn, avocado, tomatoes and onion in a large bowl. Mix together the dressing ingredients in another bowl, and pour of the salad. Gently toss to mix. Chill for an hour or two to let flavors blend.
No comments:
Post a Comment