Avocado-Corn Salad (Moosewood Recipe)

"tasty blend of avocados, corn, bell pepper, and spices. perfect side for a hearty black bean soup. add a hunk of sourdough or cornbread and you've got yourself an easy and tasty meal! :)"
 
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Ready In:
20mins
Ingredients:
10
Serves:
2
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ingredients

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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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Reviews

  1. 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!
     
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