|Grilled Corn, Avocado and Tomato Salad|
I was looking for a light, and bright tasting salad to go with pulled pork sandwiches and beans. Finally I combined the best of a few recipes with corn, tomatoes and avocado. I added lime and rice vinegar to a simple vinegrette and I decided to roast the corn to bring out its sweetness.
Simple, different and delicious!
2 avocados, chopped or use melon baller
2 cups cherry tomatos, halved or grape tomatoes, whole
6 corn on the cobs, grilled and corn niblets cut off (or can be boiled, or even 2 cups from a can but grilling them will add lots of flavour)
2 limes, juiced
3 tbsp olive oil
1-2 tbsp seasoned rice wine vingar (optional)
1/2 cup chopped cilantro
1/4 cup chopped parsley
salt and pepper to taste
How to grill corn:
Husk the corn and place directly on grill over medium heat. Turn often (every minute or so) until some niblets are slightly blackened and corn is heated through.
What to do:
Set aside 1/4 of chopped avocado.
Mix corn niblets, tomatoes and remaining avocado in large bowl.
In small bowl mash avocado that was set aside.
In another small bowl, juice the limes and add the oil and vinegar. Whisk until combined. Salt and pepper to taste.
Combine the mashed avocado and dressing until creamy and smooth.
Add to vegetables.
Add parlsey and cilantro.
Mix and serve.