Sunday, July 29, 2012

Corn Salad with Tomatoes, Avocados, and Lime Cilantro Dressing

It's hard to get much cooking done in the summer. The warm weather outside beckons with far too many distractions. Living without air conditioning also means I have to be careful not to overheat my apartment by running the stove or oven too long. Fortunately, with fresh fruits and vegetables in season, there are delicious alternatives that require very little cooking. This dish is quick and easy. The avocado gives it a bit of something extra and makes it more filling if you're looking for a nice summery lunch. I used grape tomatoes in place of diced tomatoes.

One year ago: Turmeric Rice
Two years ago: Pasta Pesto Salad

Corn Salad with Tomatoes, Avocados, and Lime Cilantro Dressing (from Cook This Now)

3 ears corn, kernels sliced from cob
2 tbsp freshly squeezed lime juice
2 garlic cloves, finely chopped
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup olive oil
1 large tomato, diced
2 ripe avocados, diced
2 scallions, finely chopped
1/4 cup chopped fresh cilantro

1. Bring a medium pot of water to a boil. Cook corn until tender, 2 minutes. Drain.
2. In a bowl, whisk together lime juice, garlic, salt, and pepper. Whisk in oil.
3. In a large bowl, combine corn, tomato, avocados, scallions, and cilantro. Add dressing, toss to coat, and serve.

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