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.
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
2 Tablespoons Extra Virgin Olive Oil
juice of 1/2 lemon
1/3 cup cilantro, packed
salt and pepper, to taste
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.