Avocado-Corn Salad (Moosewood Recipe)

Name: Avocado-Corn Salad (Moosewood Recipe)
Ingredients: 1 cup frozen corn; 1 tablespoon olive oil; 2 tablespoons water; 1 teaspoon ground cumin; 1 pinch cayenne; 1 medium avocado; 2 tablespoons fresh lime juice; 1/2 medium red bell pepper; 2 tablespoons red onions, minced; salt

10 ingredients

4 steps

Ingredients

1 cup frozen corn
1 tablespoon olive oil
2 tablespoons water
1 teaspoon ground cumin
1 pinch cayenne
1 medium avocado
2 tablespoons fresh lime juice
1/2 medium red bell pepper
2 tablespoons red onions, minced
salt

Directions

1

Combine the first 5 ingredients in a small saucepan. Cover and cook for 5 minutes on medium. Continue cooking for 2 minutes uncovered to evaporate excess water. Remove from heat and cool.
2

Cut avocado in half and remove pit. Cut avocado into 1/2 inch cubes. (Do this by making 1/2 inch spaced cuts in the avocado crosswise and lengthwise. Be sure not to cut into the skin of the avocado. Then use a spoon to scoop the flesh out.)
3

Put the avocado cubes in a medium bowl. Add lime juice and stir gently. Chop the bell pepper and add to the bowl. Add cooked corn and red onion to the bowl. Gently stir and serve.
4

This salad is best eaten on the day it is made because the avocado tends to darken by the next day.