Jul 16, 2012

Corn/Tomato/Avocado Salad

My sister-in-laws sister gave me this recipe about 8 years ago, and it has been a crowd pleaser ever since.

4 ears of corn, cooked & taken off cob (or 3 cans corn "nibblets", drained)
1 pt. cherry tomatoes, halved
1/4C red onion, chopped
4 oz. Monterrey jack cheese, cubed
1 avocado, cut into chunks

Place above ingredients in a bowl together.

In a separate bowl, combine:
2 Tbsp olive oil
1 Tbsp lime juice
2 tsp sugar
1/4 tsp salt
1/2 tsp cumin
1 clove garlic

Whisk or shake together until well mixed. Pour over corn mixture and stir until covered. Chill about an hour before serving. Can be made the night before.

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