The next time you make corn on the cob, set a few ears aside for this fabulous summer salad. I threw it together a few nights ago with the help of some leftover corn and my husband just could not get enough. Truth be told, I couldn’t either. The simple ingredients blend together so perfectly and the lime juice – oh my. There is something about lime juice that makes even the most basic things seem more festive. Maybe my brain just associates it with fiestas, who knows? But it works. Big time.
Yields 6 servings.
SODIUM CONTENT: 11 mg per serving
3 ears fresh corn, cooked, kernels cut from cobs
1 red bell pepper, cored, seed and diced
1 avocado, peeled, pitted and diced
1 jalapeno pepper, seeded and minced
1 scallion, thinly sliced (green and white portions)
1 garlic clove, minced
juice of 1 lime
2 T. olive oil
freshly ground black pepper to taste
Place the corn, bell pepper, avocado, jalapeno, scallion and garlic in a mixing bowl and stir to combine. Add the lime juice and olive oil. Season with freshly ground black pepper to taste and toss well to combine. Serve immediately or cover and refrigerate until serving.
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