Avocado And Corn Salad recipe

Avocado And Corn Salad

4		bi-colour corn cobs; kernels removed
1/3	cup	chopped fresh coriander leaves
1	small	red onion; finely chopped
1		avocado; finely chopped
250	g	cherry tomatoes; quartered
¼	cup	lime juice
2	Tbs	olive oil

1	Bring a saucepan of water to the boil over high heat. Add corn kernels. Cook for 3 to 4 minutes or until corn is tender. Drain. Rinse under cold water.
2	Combine corn, coriander, onion, avocado, tomatoes, lime juice and oil in a large bowl. Season with salt and pepper. Serve.

Servings: 8

Recipe Type: More Mexican Recipes, Salad, Side Dish

Tips

Bi-colour (yellow and white) corn cobs are available in large supermarkets.

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