recipe from: Paula Deen via Food Network.com
(I'll note the substitutions I made below)
2 cups cooked corn, fresh or frozen
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.
- I didn't have cherry tomatoes on hand, but I chopped up about two roma tomatoes that worked well.
- I didn't feel like chopping an onion so I added some Tastefully Simple Onion Onion to the dressing as I mixed it up.
- I didn't have fresh cilantro on hand, but I found these cilantro cubes at the grocery store a while ago and they worked great! I used two or three and the salad had great cilantro flavor. They were really handy and I am definitely going to use them in place of regular cilantro wherever I can.
- I used fresh grated limes, then squeezed the juice of one lemon and used that as my lime juice.
- My avocado wasn't ready yet so I let the corn, tomatoes and dressing sit in the refrigerator overnight until the avocado was ready. I would probably suggest doing this even if you add the avocado. It really let the flavors mingle.
With that being said... I'm going to go heat up my leftovers for lunch. Luckily I have some of this salad to go with it as well. Can't wait!