This avocado salad is a delicious side dish ... or can even become a filling entree if you add black beans. Next time you cook up a batch of corn-on-the-cob, be sure to cook three extra and try this recipe out. I’m sure it will please even the most discriminating eaters.
3 cups cooked Maryland corn-off-the-cob
1 cup diced fresh tomato
1 cup chopped fresh cilantro or parsley
1 firm avocado cut into bite-sized pieces, see note
2-3 tablespoons chopped chives or onion
juice of one lime, about 1-2 tablespoons
2 tablespoons extra virgin olive oil
1 jalapeño minced, optional
salt to taste
In a 4-quart mixing bowl, mix all ingredients except avocado.
Gently mix in avocado.
Add salt to taste and serve right away or chill for an hour or two.
Serves four to six.
If your avocado is too soft, it breaks down a bit too much, but you can still use it if you stir it in very gently.
The addition of 1-1 1/2 cups of cooked black beans makes this salad good for a lunch entree.
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