Corn, Avocado, and Tomato Salad
When corn is in season and you find yourself with a few extra ears, make them count. This recipe makes a perfect accompaniment to a Mexican-style entree, like fish tacos, or as an appetizer served with baked tortilla chips.
Use these measurements as a guide, but feel free to tinker to your liking. If you are using fresh corn, boil or steam three ears for one minute before cutting the kernels off the cob. If you don’t have fresh, use frozen (defrosted) or canned corn.
Ingredients
Serves 4 to 6
- 2 cups corn
- 1 cup grape tomatoes, halved
- 1/2 small red onion, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- 1 avocado, cut into 1/2-inch pieces
- 1/4 cup chopped fresh cilantro
A good way to control “flying kernels” when cutting corn off the cob is to place the ear in a bowl with the flat end on an overturned small ramekin or glass. Cut downward carefully. The bowl will rein in any errant pieces.
Instructions
- In a bowl, combine the corn, tomatoes, onion, and jalapeno.
- In a bowl, combine the lime juice, oil, and cumin (or put into a jar and shake well). Drizzle the dressing over the salad to lightly coat and stir gently to combine. Season with salt and pepper. Add avocado and cilantro and stir gently to combine.
Per serving
Calories: 180
Calories from Fat: 90
Fat: 10 g
Saturated Fat: 1.5 g
Trans Fatty Acids, total: 0 g
Polyunsaturated Fat: 1.5 g
Monounsaturated Fat: 7 g
Cholesterol: 0 mg
Sodium: 10 mg
Carbohydrate: 23 g
Dietary Fiber: 5 g
Sugars: 6 g
Protein: 4 g
- Excerpted from
The American Cancer Society New Healthy Eating Cookbook, Fourth Edition
Copyright ©2016 American Cancer Society.
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