Corn, Avocado, and Tomato Salad

Servings: 4-6


When corn is in season and you find yourself with a few extra ears, make them count. This salad makes a perfect accompaniment for a Mexican-style entrée like Zesty Fish Tacos with Avocado or Portobello and Poblano Tacos or as an appetizer served with baked tortilla chips.

Use these measurements as a guide, but feel free to tinker to your liking. If you are using fresh corn, boil or steam three ears for one minute before cutting the kernels off the cob. If you don’t have fresh, use frozen (defrosted) or canned corn.


Ingredients:

  • 2 cups corn
  • 1 cup grape tomatoes, halved
  • 1⁄2 small red onion, chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 1 avocado, cut into 1⁄2-inch pieces
  • 1⁄4 cup chopped fresh cilantro

Nutrition Analysis:

Per Serving:

Calories

180

Calories from Fat

90

Total Fat

10g

Saturated Fat

1.5g

Trans Fat

0g

Cholesterol

0mg

Sodium

10mg

Carbohydrate

23g

Dietary Fiber

5g

Sugars

6g

Protein

4g

Directions:

  1. In a bowl, combine the corn, tomatoes, onion, and jalapeño.
  2. In a bowl, combine the lime juice, oil, and cumin (or put into a jar and shake well). Drizzle the dressing over the salad to lightly coat and stir gently to combine. Season with salt and pepper. Add avocado and cilantro and stir gently to combine.
A good way to control “flying kernels” when cutting corn off the cob is to place the ear in a bowl with the flat end on an overturned small ramekin or glass. Cut downward carefully. The bowl will rein in any errant pieces.
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Excerpted from The American Cancer Society New Healthy Eating Cookbook, Fourth Edition. Copyright ©2016 American Cancer Society. cancer.org/bookstore