Sunday, May 20, 2012

Avocado, Corn and Tomato Salad

2 cans of corn or 1 bag frozen corn, thawed
2 avocados, chopped
2 cups cherry tomatoes
1 small red onion, diced
1 large cucumber, diced
3/4 cup crumbled feta cheese

For the dressing:
6 Tbs olive oil
2 Tbs red wine vinegar
1 tsp garlic powder
2 Tbs fresh cilantro, minced
½ tsp salt
10 grinds of fresh ground pepper


Combine all vegetables in a large bowl.  You can either add the dressing to the whole batch (as I did), or set it aside and add only when serving.

I found this was a great addition to our fish tacos!

Adapted from this recipe

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