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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8 Responses to “Green Bean Casserole”

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    1
    One Particular Kitchen — December 18, 2009 at 1:48 pm

    There is absolutely a time and place for everything! I totally agree. This is such a classic dish, and you’ve made it beautifully. 🙂

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    Joe — December 18, 2009 at 6:43 pm

    Such a great dish. My only complaint is when people use canned green beans. The taste and texture can be killed with canned green beans. I don’t like to hear my green beans screeching while I chew them.

    This picture looks delicious, by the way.

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    nutmegnanny — December 18, 2009 at 7:29 pm

    I love green bean casserole. It’s one of my favorite holiday recipes. Sometimes we spice things up and add browned ground beef to the green bean mixture and top it with mashed potatoes. This makes it more like a dinner casserole and then I can justify eating plates and plates of it…hahaha.

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    oneordinaryday — December 18, 2009 at 9:04 pm

    Ya know, this looks good, but I’ve never been anywhere this was served. Seems I might be missing out?

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    Jen — December 19, 2009 at 1:14 am

    I completely agree with Joe. I always use fresh or frozen green beans.

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    Karen - Mommy to four sweeties — December 19, 2009 at 6:25 pm

    We make this every year too at Thanksgiving and Christmas.My 4 kids hate mushrooms so we use cream of celery or cream of chicken.

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    Faith — December 20, 2009 at 2:11 pm

    I completely agree, this recipe is perfect (and very nostalgic) just the way it is on the package. It just wouldn’t feel like a holiday meal without this dish!

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    Dorothy — December 20, 2009 at 2:53 pm

    This is one of my favorite holiday side dishes! Canned green beans, soup, and all! I agree with you about having the time and place for such ingredients; it’s such a classic and familiar recipe.

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