I love spending time with my mom, and more importantly getting recipes from her. Lucky for me, she doesn’t live too far away. Over the weekend, on one of my weekly visits, she was going on and on about a new salad she’d tried out – something about corn and avocados. At the word avocados my ears perked up (think small puppy ears) and I couldn’t wait to get my hands on the recipe. Next thing I know, she pulls out a Tupperware with leftover salad and starts going down the list of ingredients. That’s when I started my menu planning for the week, Sunday afternoon. It’s a really light salad, as the dressing is super simple. I’m not really one for complicated salad dressings. My dressing of choice is olive oil and lemon juice on most occasions.
Southwest Corn Salad
Ingredients1 package Frozen Corn Kernels, defrosted 1 can Black Beans, drained 1 avocado, peeled and cut into cubes 1 Red Pepper 1 Green Pepper 1 Yellow Pepper 1 tablespoon Cilantro, finely chopped Lime juice, to taste Olive oil, to taste Salt, to taste
DirectionsIn a large bowl, mix all the vegetables together. Add lime juice, olive oil and salt to taste. Mix well. Serve with salmon, or turkey burgers.
Nutrition Information: Cals 187. Carbs 38g. Fat 8g. Protein 7g. Sodium 276mg.