Sep 2, 2011

Corn, Avocado and Tomato Salad

From:
Paula Deen


Ingredients:
For the salad:
2 cups cooked corn, fresh or frozen
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion

For the dressing:
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.

3 comments:

  1. awesome recipe. i would so totally eat that.

    ReplyDelete
  2. don't add the cilantro and avocado until just before serving - everything else can be combined and refrigerated ahead of time.

    ReplyDelete

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