Tuesday, July 23, 2013

Avacado, Corn, Tomato and Zucchini Salad

Avacado, Corn, Tomato and Zucchini Salad
1/3 cup Salsa
2 tablespoons chopped fresh cilantro
2 tablespoons olive oil
1/4 tes. ground cumin
1 tablespoon lime juice
1/2 tes. salt
fresh ground black pepper to taste
2 med. tomatoes
1 med. zucchini, chopped
1 cup cooked fresh or frozen corn at room temp.
1 ripe avacado, coarsely chopped
4 scallions thinly sliced

In a large bowl, stir togetehr the salsa, cilantro, oil, lime juice, salt, cumin and pepper until thoroughly combined. Add the remaining ingredients and toss gently yet thouroughly to combine.  Let stand about 10 minutes to allow the flavors to blend.  Toss gently again and serve at room temperature. This is great on a garden salad the next day.

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