Corn, Avocado, and Tomato Salad

I found  this great summer salad on Paula’s Home Cooking, courtesy of my cooking idol, Paula Deen. Surprisingly, this particular P.D. recipe contains no Crisco, bacon fat or sour cream. [I looooove Paula Deen’s fatty homestyle cooking, but unfortunately, my hips don’t.] Now that Paula has been diagnosed with diabetes she is cleaning up her cooking, so many of her recipes are taking on a healthier nature.
Corn, Avocado, and Tomato Salad
Ingredients:
2 cups cooked corn, fresh or frozen
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion
Dressing:
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.
Enjoy!!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s