Avocado-Corn Salad (Moosewood Recipe)
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 1 cup frozen corn
- 1 tablespoon olive oil
- 2 tablespoons water
- 1 teaspoon ground cumin
- 1 pinch cayenne
- 1 medium avocado
- 2 tablespoons fresh lime juice
- 1⁄2 medium red bell pepper
- 2 tablespoons red onions, minced
- salt
directions
- Combine the first 5 ingredients in a small saucepan. Cover and cook for 5 minutes on medium. Continue cooking for 2 minutes uncovered to evaporate excess water. Remove from heat and cool.
- Cut avocado in half and remove pit. Cut avocado into 1/2 inch cubes. (Do this by making 1/2 inch spaced cuts in the avocado crosswise and lengthwise. Be sure not to cut into the skin of the avocado. Then use a spoon to scoop the flesh out.)
- Put the avocado cubes in a medium bowl. Add lime juice and stir gently. Chop the bell pepper and add to the bowl. Add cooked corn and red onion to the bowl. Gently stir and serve.
- This salad is best eaten on the day it is made because the avocado tends to darken by the next day.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
We made this salad last night and served as a side to swordfish. It was easy, colorful and tasty. Because I was using up leftover grilled corn instead of frozen corn, I skipped Step 1 and instead combined all the ingredients together in a bowl. I also omitted the water. I used a little more cumin after tasting it and was generous with salt and pepper. DH and I definitely will be making this again. Thanks!
RECIPE SUBMITTED BY
tigrelillyy
212