Avocado Corn Salad

READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large skillet, add corn, oil, water, cumin, and cayenne or red pepper flakes.
  • Over medium heat, cook, covered, for 5 minutes or until the corn is tender.
  • Uncover and continue to cook for a few minutes to evaporate the excess moisture.
  • Set skillet aside to cool.
  • Slice the avocado in half lengthwise and remove the pit.
  • Peel the avocado and chop into 1/2 inch pieces and place in a large bowl.
  • Add in the lime juice and stir.
  • Chop the bell pepper into 1/2 inch pieces and add to the bowl.
  • Add the red onion and cooked corn; stir to combine.
  • Add salt and hot pepper sauce to taste.
  • Sprinkle fresh chopped cilantro on top.
  • Serve immediately or chill, then serve.
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