Southwest Avocado-Corn-Tomato Slaw

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We bought some fresh corn, tomatoes and avocados this weekend at a local farmer’s market.  I tossed in some jalapeno peppers and a couple lemons in order to pull together my vision of a fresh salad/slaw. This slaw (or salad) is a great source of fiber, vitamin C, potassium and other vitamins,minerals and phytochemicals.

Here’s the recipe.

Corn Avocado Salad Slaw for posting

Southwest Avocado-Corn-Tomato Slaw

3 ears of corn – roasted, cooled and cut from the cob

1 avocado (or 2) – peeled and cut into 1/2″ pieces

3 medium-sized tomatoes – chopped into 1/2″ pieces (don’t add liquid that comes off when you cut the tomatoes)

1/2 cup red onion – finely chopped

1 jalapeno pepper – finely chopped

Dressing

2 Tablespoons Extra Virgin Olive Oil

juice of 1/2 lemon

1/3 cup cilantro, packed

salt and pepper, to taste

Directions

Combine corn kernels and other chopped vegetables in a medium-sized glass bowl.

Mix dressing ingredients thoroughly in a small bowl, pour over the vegetables and gently stir in. Chill, then serve.

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