Corn and Avocado Salad

Grilled Portobello Quesadillas and Corn and Avocado Salad
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Using a sharp knife, cut the kernels off the corn.
  2. In a medium bowl, toss the corn with the avocado, scallions, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
By July, 2011

Nutritional Information

  • Per Serving
  • Calories 197
  • Fat 11g
  • Sat Fat 2g
  • Cholesterol 0mg
  • Sodium 261mg
  • Protein 4g
  • Carbohydrate 25g
  • Sugar 4g
  • Fiber 6g
  • Iron 1mg
  • Calcium 14mg
What does this mean? See Nutrition 101 .

Quick Tip

Sweet corn
Have leftover cooked corn? This salad is also tasty with kernels from ears that have been steamed, boiled, or grilled.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.