Too Hot to Cook: Quick Corn, Tomato, and Avocado Salad
After a couple of days of less humid, cooler weather--80s rather than 90+degrees--were back to heat and humidity, and I don't have much interest in foods that involve turning on the oven to prepare. So simple foods prepared in a skillet and seasonal salads seem best. Corn and tomato salad is both seasonal and simple. I admit that I use frozen corn to make the salad. The frozen stuff is quicker, easier, and less expensive than using fresh corn. Besides, I'd rather just eat my corn on the cob when I have fresh corn. The salad takes only minutes to put together, and, with plenty of vegetables in it, you won't need a lot of other dinner accompaniments. You can serve the salad "as is" or atop salad greens, if you'd rather. Try the salad alongside grilled or sauteed chicken, pork, or ham.
Quick Corn, Tomato, and Avocado Salad -- Serves 4
2 tablespoons of extra virgin olive oil
1/4 cup of lime juice
2 teaspoons of honey
1/4 teaspoon of lemon pepper
1/4 teaspoon of salt
1/4 teaspoon of smoked paprika
1 cup of frozen corn, microwaved for 3 minutes and cooled
1 pint of red cherry tomatoes, halved
1/2 pint of yellow or orange cherry tomatoes, halved
1 large avocado, pitted, peeled and diced
1 cup of cilantro, chopped (or use parsley, if you'd prefer)
1/4 cup of chopped green onion (optional)
In a large bowl, whisk together the oil, lime juice, honey, lemon pepper, salt, and smoked paprika. Add the corn, tomatoes, avocado, cilantro, and green onion, if your using it, and mix everything well. Refrigerate the salad until you're ready to serve it.