Corn, Avocado, and Red Pepper Salad
As summer is coming to an end (tears), I just had to share this rad summer salad before it was too late! (Just kidding, if you make it in November I won’t tell and it’ll still be awesome). This recipe was originally corn, avocado, and tomato salad, but if you know anything about me, you know I really can’t handle tomatoes. It’s a weird thing. But anyway, I had this salad a few times earlier this summer and it was AMAZING. Seriously. Even with the tomatoes. I’m such a sucker for a fresh summer salad. Probably because I’m very much a meat-on-the-side kinda gal. If you want to get technical, my dinner plate is usually full of green, sometimes orange, with some brown and maybe beige. So obviously there are times when I seriously think I will jump out a window if I see another piece of lettuce. That’s why I really try to supplement with veggie salads when I can. Then you don’t need any lettuce! You’ve already got that whole vegetable section of the food pyramid taken care of! Summer salads are one of those perfect dishes to bring to a pot luck or barbecue; if you bring this somewhere I can pretty much assure you that you won’t hear someone say “oh, avocados, I’m not eating that those week, too much fat” (I’ve encountered a version of this sentence many times. The thing that I’ve brought to the party is usually brownies). And if you’re really feeling adventurous you can add some chickpeas and couscous, and there you have a full meal/more filling side dish! Enjoy!
Salad (adapted from FoodNetwork.com)
– 5 ears of corn, cooked and cut off the cob
– 1 red pepper, chopped
– 1 avocado, chopped
– 1/2 cup red onion, finely diced
– 2 tbsp olive oil
– 1 tbsp. red wine vinegar
– 1 1/2 tbsp fresh lime juice
– 2 tsp dried cilantro
– 1/4 tsp salt
– 1/4 tsp pepper
Combine the vegetables in a bowl and gently toss. Whisk the dressing ingredients together and pour over the salad, gently stirring. Let sit for at least 15 minutes and then gently stir again. Add more salt and pepper to taste.