This is more of a summer salad, however, with it being the beginning of the year everyone is trying to get back into the swing of eating healthier. In the summer I make this with fresh cut corn, but this time of year frozen will do just fine. This is a recipe that I modified slightly from Paula Deen. I hope that you enjoy.
- 2 cups fresh corn or thawed frozen corn
- 2 avocados, chopped in bite size pieces
- 1 pint grape tomatoes, halved
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1/4 cup fresh chopped cilantro
- Salt and pepper to taste
Combine corn, avocado and tomatoes. In a separate bowl combine the rest of the ingredients and stir together. Blend with corn mixture and refrigerate for at least one hour before serving.
Click here for a printable version of this recipe from Culinary Collage.