Curious
Traveler Corn Salad with Avocado and Hot Peppers
By FBWorld Team
During
the heat of summer, a fresh, crisp salad can really hit
the spot, and this recipe from the Curious Traveler is
a winner. So, whether you are enjoying a quite dinner
at home or getting together with a group of friends, this
salad will make a lot of taste buds happy.
Corn
Salad with Avocado and Hot Peppers
Yield:
6 to 8 servings
Ingredients
For the Dressing:
1/4 cup Curious Traveler Lemon Shandy
1/4 cup Olive or Canola Oil
1/2 tspn. Salt
1/2 tspn. Ground Black Pepper
Finely Grated Zest of 1 Lemon
Juice of 1 Lemon (about 2 tablespoons)
1 tspn. Honey
Ingredients
For the Salad:
1/2 cup Curious Traveler Lemon Shandy
3 cups Corn Kernels, (from 4 fresh ears corn, or canned
or frozen)
1 Ripe Avocado, (peeled and diced)
1 Jalapeno Pepper, (stemmed, seeded, and minced)
1/2 cup halved Grape Tomatoes
1/2 Red, Yellow or Orange Bell Pepper, (chopped)
4 Scallions, (trimmed and chopped (white and green parts)
1/3 to 1/2 cup chopped Fresh Cilantro Leaves
Procedures:
Make the dressing: Combine all the dressing ingredients
together in a jar. Cover and shake to mix. Set aside.
Bring
the Curious Traveler Lemon Shandy to a low boil. Add the
kernels and cook for 2 to 3 minutes. Drain, place in a
large bowl and set aside to cool. Add the remaining ingredients
and toss. Shake the dressing; pour over the salad (you
won't use it all; save the remaining dressing for another
use).
Serve
immediately or cover and refrigerate for up to 8 hours.
Bring to room temperature before serving.
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