Author Notes
I was looking for a light, and bright tasting salad to go with pulled pork sandwiches and beans. Finally I combined the best of a few recipes with corn, tomatoes and avocado. I added lime and rice vinegar to a simple vinegrette and I decided to roast the corn to bring out its sweetness.
Simple, different and delicious! —Ceecee Lee
Ingredients
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2
avocados, chopped or use melon baller
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2 cups
cherry tomatoes, halved or grape tomatoes, whole
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6
cobs of corn, grilled and corn niblets cut off
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2
limes, juiced
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3 tablespoons
olive oil
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2 tablespoons
seasoned rice vinegar
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1/2 cup
cilantro, chopped
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1/4 cup
parsley, chopped
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Pinch
salt pepper
Directions
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How to grill corn:
Husk the corn and place directly on grill over medium heat. Turn often (every minute or so) until some niblets are slightly blackened and corn is heated through.
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Set aside 1/4 of chopped avocado.
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Mix corn niblets, tomatoes and remaining avocado in large bowl.
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Dressing:
In small bowl mash avocado that was set aside.
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In another small bowl,whisk lime juice and add the oil and vinegar.
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Salt and pepper to taste.
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Combine the mashed avocado and dressing until creamy and smooth.
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Dress salad and sprinkle cilantro and parsley.
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Serve
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