Corn, Tomato and Avocado Salad
photo by LucyS-D
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 4 ears fresh corn, kernals removed
- 5 roma tomatoes, chopped
- 1⁄2 red onion, chopped fine
- 2 avocados, cubed
- 1 cup cilantro, chopped
- 8 ounces extra-sharp cheddar cheese, cubed
- 1 lime, juiced
- 1 teaspoon lime zest
- 3 tablespoons olive oil
- salt, to taste
- pepper, to taste
- cayenne pepper, to taste
directions
- Combine all ingredients.
- Let set 15 to 20 minutes before serving.
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Reviews
-
A wonderful fresh salad that adds great flavor and color to any meal. Served this yesterday for our 4th of July dinner and it made a really tasty addition and a great presentation with all the vibrant colors, The only change I made was to use a tiny bit of cumin in the dressing and I used cubed Monterey Jack cheese vs. the cheddar. You could also use cotija, queso fresco or cubed feta as well.
RECIPE SUBMITTED BY
katie in the UP
Negaunee, 0