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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4 Responses to “Eggplant Parmesan”

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    1
    Black Labs and Lilly — December 17, 2009 at 9:46 pm

    This sounds wonderful, I’ve been looking for a nice eggplant parm recipe for so long, I think this could be it!

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    2
    Julie — December 17, 2009 at 11:35 pm

    This really sounds (and looks) so wonderful!

  3. #
    3
    Kat — December 18, 2009 at 2:57 pm

    This looks so good! I have never made eggplant parm before, but looks like I will need to try it. Thank you for sharing:)

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    4
    Francesca — January 4, 2010 at 5:44 pm

    I made this last week, and oh my goodness, it was to die for! thanks for sharing the recipe!

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