Sunday, May 26, 2013

Summer Corn Salad

I'm a little ahead of the yearly schedule on the salad. This is a perfect dish for those couple of weeks in summer when you have more tomatoes and cucumbers than you know what to do with and the corn is still at it's yummiest. I made this last year when uncle john and aunt shiela came over and it was requested three other times before the summer was over.

Summer Corn Salad

1 cup of corn kernals
1 cucumber peeled and chopped into bite size pieces (size according to your taste. I like to be able to fit a few pieces of different things on my fork.)
1 tomato also chopped, same size as cucumber
1 avocado, ditto ^^
1 lime
2 tbsp chopped cilantro
salt and pepper
red wine vinegar

Mix the vegetables and cilantro together. Squeeze lime and taste and salt/pepper it to taste. Add vinegar if it needs some brightening.
Other possibilities:

Add a can of black beans to make it a hefty main dish next to nachos
Lose the corn and cilantro, add shaved fennel and basil instead

photo taken by spencer gerken

No comments:

Post a Comment