Wednesday, August 19, 2009

Recipe of the Day

This is a simple summer salad to make, especially when you've got fresh corn and tomatoes on hand. We use it as a light side dish with fish, but it would also be great as a light and tasty summer lunch.

Corn, Avodado, and Tomato Salad

Place 2 cups cooked corn in a large bowl. Add 1 diced avocado (1/2 inch pieces), 1 pint halved cherry tomatoes, and 1/2 cup finely diced red onion. In a separate bowl, whisk together 2 tablespoons olive oil, 1 tablespoon fresh lime juice, 1/2 teaspoon lime zest, 1/4 cup chopped cilantro, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Stir the vinaigrette into the salad and serve.

Serves 4-6

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