recipes:salads:corn_salad_with_tomatoes_avocado_and_cilantro
- 1 lb of frozen corn kernels (of course you can use fresh corn)
- 2 tablespoons olive oil
- 1/2 cup red onion, chopped fine
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, cut in half
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice (about one whole lime)
- 3 tablespoons olive oil
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne (or less if you want it less spicy)
- 1/2 teaspoon salt
Heat a large skillet over medium high heat. Add 2 tablespoons olive oil and corn kernels. Saute until the corn is all heated through and tender. Set aside to cool. In a large bowl add chopped onion, avocado, cherry tomatoes and cilantro. Toss together and add corn once it has cooled.
In a small bowl, whisk together lime juice, olive oil, cumin, cayenne and salt. Pour over salad.
Serve at room temperature.
source: http://weekofmenus.blogspot.com/2009/09/corn-salad-with-tomatoes-avocado-and.html
tags: vegetarian, vegan, pareve
recipes/salads/corn_salad_with_tomatoes_avocado_and_cilantro.txt · Last modified: 2017/12/19 19:42 by admin