Amanda served us the most scrumptious salad made of fresh cut corn, avocado, and tomatoes. I couldnt wait to try my hand at it. So last night I fixed it to take to the P. Buckley Moss meeting where we took a dish to share at the Ronald McDonald House. This dish is a great way to utilyze those fresh veggies coming in during late summer in our area.
Corn, Avocado, Tomato Salad
3 ears of fresh corn on the corn (raw) kennels cut off the cob
1 red onion chopped
2 large tomatoes deseeded and chopped
1/2 red pepper chopped
1 green onion and tops chopped
2 avocados peeled and chopped
1/4 C chopped cilantro
( I dont like cilantro, so I used chopped parsley)
2 T extra virgin olive oil
juice of 1 fresh squeezed lime
salt and pepper to tase
I also added about 1/2 t. Splenda but the recipe I found didnt call for it.
Mix all the veggies together. In a small bowl whisk the oil, lime juice, and seasoning together.
Toss it all together and serve at room temperature. I served it with corn chips (Scoops) and it was a wonderfully, tasty side dish.
To join in the fun visit Blessed with Grace! There you'll find loads of great tempting recipes today! Happy cooking!!
That looks so yummy! I have to try this. Thanks for sharing.
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What a nice easy recipe. THANKS!!! Geri
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