Corn, Tomato, and Avocado Salad

This goes great with just about every entree and is a bright addition to the plate. Those blend of flavors and textures are spot on.

If you can get fresh vegetables, especially the corn when it is season, the flavors will absolutely pop, and you will actually need less seasoning. However, if it is the winter months, this salad will remind you of what spring and summer will have to offer. This serves about 8, so it is a great dish to take to an outing.

SOFTWARE

·         32 oz. whole corn kernels, frozen, thawed

·         1 pint of cherry or grape tomatoes

·         1/2 medium red onion, diced

·         1/4 cup lime juice

·         2 avocados, diced

·         1 t. cayenne pepper

·         Salt and pepper to taste

METHOD

1.       If you are using fresh corn, cook it first and cool it. Otherwise, mix everything together in a large bowl.

2.       Refrigerate for about an hour.

3.       Serve cold.

4.       Enjoy!

VARIANTS

You can cut everything in half if you don’t want to make a big batch. A couple of tablespoons of cilantro also goes well with the salad. Adjust the cayenne pepper amount depending on how much kick you want the salad to have.