Thursday, May 1, 2014

"ATW80DS" - Avocado, Corn and Tomato Salad (The South)

We love the simplistic of the South, with all its fun fresh flavors that you find in the farmer's markets starting this time of year and once in a while here at the Pantry we come a crossed a recipe that just looks to good to pass up and so we love to post it here and give credit where credit is due. This recipe is being passed on from one of our favorite facebook pages entitled "Oasis Advanced Wellness"
This salad looks yummy and healthy... and we think this will be our "Thrifty Thursday" side dish tonight to go with our baked chicken. You should be able to find all the ingredients in your pantry.

Ingredients (always use organic ingredients)

4 ears of organic corn
1 tablespoon extra virgin olive oil
1 pint grape tomatoes
2 medium authentic Mexican Avocados
½ cup very thinly sliced red onion
½ cup canned black beans, drained and rinsed
½ cup extra virgin olive oil
½ cup packed chopped fresh cilantro
Zest of 1 lime (about 1 teaspoon)
Two tablespoons freshly squeezed lime juice
Himalayan salt and freshly ground black pepper to taste


Husk the corn and cut the kernels from the cob. Heat the tablespoon of olive oil in a large skillet over medium high heat and sauté the corn for 3 minutes, stirring constantly, until slightly tender. Remove from the heat and transfer to a large bowl. Cool completely to room temperature.
While the corn is cooling, cut the grape tomatoes in half and cut the avocado into ½ inch pieces. (You can also slice the onions and drain the black beans at this point.)
To make the dressing, in a small bowl, whisk together the ½ cup olive oil, chopped fresh cilantro, lime zest and lime juice. Add a pinch of Himalayan salt and a few grinds of black pepper.
To the large bowl with the corn, add the halved tomatoes, diced avocado, red onion, and beans. Pour in the dressing and toss gently. Add additional Himalayan salt and pepper to taste as desired.


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