Avocado-Corn Salad (Moosewood Recipe)
- Reviews 1
Ready In: 20 mins
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.
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