Corn Tomato and Avocado Salad

I needed to make something for our monthly cooking club that could be made without a kitchen. I decided to do some sort of a side and when I saw this recipe I knew we’d all love it. It’s actually very similar to the summer salsa that I make on a regular basis.

I added cilantro to the dish because everyone loves cilantro, right? I know that people tend to either love it or hate it, and I’m definitely a cilantro lover.

This salad makes a great side dish for any summer cookout. And it’s so easy to throw together. I mixed everything together except the avocado a day in advance. Then right before serving, the avocado is added.

Corn, Tomato, and Avocado Salad – from Cooking This and That – makes 4 servings
10 ounces frozen corn, thawed completely
1 pint cherry or grape tomatoes, halved
2 scallions, thinly sliced
1 avocado, diced
2 tablespoons lime juice
1 tablespoon good quality olive oil
kosher salt and coarse ground black pepper, to taste
cilantro to taste

Combine corn, tomatoes, scallions in large bowl. Whisk together lime juice, olive oil, salt, and pepper (and cilantro) and pour over vegetables. Chill for 1-4 hours.

When ready to serve, add gently fold in avocado and allow salad to come to room temperature. Season again with salt and pepper if needed.

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5 Responses to “Ham, Spinach, & Goat Cheese Quiche”

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    Erica @ In and Around Town — February 13, 2013 at 10:31 am

    I am also a big fan of quiche but never think to make it because the crust is usually a few too many calories for lunch. Love this recipe – definitely will have to attempt this at home!

    • beantownbaker — February 13th, 2013 @ 11:51 am

      The crust def isn’t worth the calories or the effort in my book.

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    ErinsFoodFiles — February 14, 2013 at 12:08 pm

    We love quiche, and eat it quite often! I think it’s a great “clean out the fridge” meal that is suitable for breakfast, lunch, or dinner! I will say though, I usually make mine with a crust, but NEVER a homemade crust. I just don’t have time, nor skill, for that. I love using whole wheat crusts, or the deep-dish crusts. I’m a carboholic, so the crust is a must! (if I don’t have a crust, I just make frittata.)

    • beantownbaker — February 14th, 2013 @ 2:28 pm

      Crust is a must! Love it.

      I guess there’s really no difference between a frittata and a crust-less quiche… just how they’re cooked? I agree though – they’re great for cleaning out the fridge.

      We don’t eat many carbs in our house. I don’t want to go as far as saying gluten intolerant, but I’ve never been able to digest starches that well…

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    Shannon — February 15, 2013 at 3:31 pm

    goat cheese, yes please! i’m with you on not needing a crust with quiche 🙂

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