Avocado Corn Salad (Moosewood Cooks at Home)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Avocado Corn Salad (Moosewood Cooks at Home) calories by ingredient
Introduction
This versatile salad can be a whole meal when served on a bed of lettuce with tomatoes, hard-boiled eggs, olives, and Seasoned Tempeh. It's also delicious as a side dish for burritos, enchiladas, or quesadillas. This versatile salad can be a whole meal when served on a bed of lettuce with tomatoes, hard-boiled eggs, olives, and Seasoned Tempeh. It's also delicious as a side dish for burritos, enchiladas, or quesadillas.Number of Servings: 2
Ingredients
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1 cup fresh or frozen cut corn
1 TBSP vegetable oil
2 TBSP water
1 tsp ground cumin
pinch of cayenne or red pepper flakes (optional)
1 medium avocado (preferably Haas)
2 TBSP fresh lime or lemon juice
1/2 medium red bell pepper
2 TBSP minced red onion
salt to taste
dash of Tabasco or other hot pepper sauce (optional)
whole or chopped cilantro leaves (optional)
Directions
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.