Avocado Corn Salad (Moosewood Cooks at Home)
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 cup fresh or frozen cut corn1 TBSP vegetable oil2 TBSP water1 tsp ground cuminpinch of cayenne or red pepper flakes (optional)1 medium avocado (preferably Haas)2 TBSP fresh lime or lemon juice1/2 medium red bell pepper2 TBSP minced red onionsalt to tastedash of Tabasco or other hot pepper sauce (optional)whole or chopped cilantro leaves (optional)
In a skillet or sauce pan, combine the corn, oil, water, cumin, and optional cayenne or red pepper flakes. Cook, covered, on medium heat for 5 minutes, or until the corn is tender. Uncover and cook for an additional minute or two to evaporate the excess moisture. Set aside to cool.
Slice the avocado in half lengthwise, and gently twist to remove the pit. Make lengthwise and crosswise cuts in the flesh every 1/2 inch. Scoop the avocado cubes out of the shells and into a large bowl. Gently stir in the lemon or lime juice. Cut the bell pepper into 1/2-inch or smaller pieces and add to the bowl. Stir in the red onion and cooked corn. Add salt and the optional Tabasco to taste, and top with cilantro if you like.
Serve immediately or chill for 30 minutes and then serve.
Per 8 oz. serving (Moosewood); 317 calories; 5 Protein; 23.5 Fat; 29.3 Carbs; 315 MG Sodium
Other estimates; 2 oils, 2 cat 2 Carbs (corn), veggies
Number of Servings: 2
Recipe submitted by SparkPeople user COOKINQUEEN.
Slice the avocado in half lengthwise, and gently twist to remove the pit. Make lengthwise and crosswise cuts in the flesh every 1/2 inch. Scoop the avocado cubes out of the shells and into a large bowl. Gently stir in the lemon or lime juice. Cut the bell pepper into 1/2-inch or smaller pieces and add to the bowl. Stir in the red onion and cooked corn. Add salt and the optional Tabasco to taste, and top with cilantro if you like.
Serve immediately or chill for 30 minutes and then serve.
Per 8 oz. serving (Moosewood); 317 calories; 5 Protein; 23.5 Fat; 29.3 Carbs; 315 MG Sodium
Other estimates; 2 oils, 2 cat 2 Carbs (corn), veggies
Number of Servings: 2
Recipe submitted by SparkPeople user COOKINQUEEN.
Nutritional Info Amount Per Serving
- Calories: 231.2
- Total Fat: 21.1 g
- Cholesterol: 0.0 mg
- Sodium: 11.9 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 6.8 g
- Protein: 2.6 g
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