Corn adds a pleasant crunch to this salad.
Tomato, avocado and corn salad is a favorite in southern and southwestern states. It uses common salad ingredients, but leaves out lettuce, which may make it more appealing to people who don't like salads. It can be made up to two days in advance, but leave the avocado until it's time to serve it, as avocado sliced too early can brown.
Instructions
1. To make the dressing, place ½ cup of corn kernels in a blender. Add 3 tablespoons of lime juice, 2 tablespoons of vinegar, ¼ cup of chopped cilantro and ½ cup of olive oil. Blend until all ingredients are mixed together. Set aside the dressing.
2. Chop ½ cup of onion, 3 avocados, 2 cucumbers and 4 tomatoes into bite sized pieces. Cut the onions much smaller than the rest of the ingredients. Keep all of the portions a little bigger than the corn kernels.
3. Mix the vegetables together with 4 cups of corn in a large bowl. If you want to make the salad ahead of time, leave the vegetables in one bowl and the dressing in another until you want to serve the salad.
4. Mix the dressing one final time before pouring over the salad. Mix all ingredients together until all of the vegetables are coated. Add salt and pepper to taste. You can also add a small amount of hot sauce. Serve the salad cold.
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