Fresh Corn Salad

You could probably sprinkle avocado and cilantro on road kill and I'd eat it. With a little salt, of course.

So that's why I sat at the dinner table one night and ate five servings of this salad. Not that the salad tasted like road kill, mind you. It was quite tasty, even if I did have to use frozen corn instead of the fresh stuff.

Stir softly, and eat with a big spoon.


Fresh Corn Salad

3 cups fresh corn kernels (roughly 6 ears) OR 16 oz frozen corn, slightly cooked
1 tomato, seeded and diced
1 avocado, diced
2 scallions, thinly sliced OR 2 tablespoons finely chopped red onion
1/4 cup chopped fresh cilantro

LIME DRESSING
2 tablespoons fresh lime juice
1/2 teaspoon finely minced garlic
3 tablespoons olive oil
salt
pepper

In a large serving bowl, combine corn kernels, tomato, avocado, scallions/onion, and cilantro. To make the dressing, in a small bowl, whisk together all of the dressing ingredients. Combine the dressing with the salad and gently mix. 6 servings.


Source: Raising the Salad Bar: Beyond Leafy Greens--Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More