Side Items

Avocado, Corn and Tomato Salad takes several minutes to prepare.

Avocado, Corn and Tomato Salad takes several minutes to cook.

Avocado, Corn and Tomato Salad makes 12 servings.

The ingredients for Avocado, Corn and Tomato Salad are:

4 ears of corn
1 tablespoon EVOO
1 pint grape tomatoes
2 medium Mexican avocados
1/2 cup canned black beans, dried and rinsed
1/2 cup EVOO
1/2 cup packed chopped fresh cilantro
Zest of 1 lime (about 1 teaspoon)
2 tablespoons freshly squeezed lime juice
Kosher salt and freshly ground black pepper to taste

Here is how you make Avocado, Corn and Tomato Salad:

1. Husk the corn and cut the kernels from the cob. Heat the tablespoon of olive oil in a large skillet over medium high heat and saute the corn for 3 minutes, stirring constantly until tender. Remove from heat and transfer to large bowl. Cool competely to room temp.2. While the corn is cooling, cut the grape tomatoes in half and cut the avocado into 1/2 inch pieces. You can drain the black beans at this point.3. To make the dressing, in a small bowl, whisk together the 1/2 cup of olive oil, chopped fresh cilantro, lime zest and lime juice. Add a pinch of salt and a few grinds of black pepper.4. To the large bowl with the corn, add the halved tomatoes, diced avocado, and beans. Pour the dressing and toss gently. Add additional salt and pepper to taste as desired.Serving Size: Makes 12 1/2 cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user DANAPARCIAK.

The nutritional information for Avocado, Corn and Tomato Salad is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 194.6

• Total Fat: 15.4 g
• Cholesterol: 0.0 mg
• Sodium: 7.0 mg
• Total Carbs: 14.5 g
• Dietary Fiber: 4.0 g
• Protein: 2.8 g