Corn, Avocado, and Tomato Salad
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.
- 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
Calories from Fat
- In a bowl, combine the corn, tomatoes, onion, and jalapeño.
- 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.
Discount code for 15% off: ACS15
Excerpted from The American Cancer Society New Healthy Eating Cookbook, Fourth Edition. Copyright ©2016 American Cancer Society. cancer.org/bookstore