I'm so happy to see you here today! I have another deliciously healthy salad to share with you. Awhile back, we cooked up some sweet corn. Having too many things to choose from for dinner, we didn't get all the corn eaten up. So, I sliced it off the cob and saved it to make this recipe for Fresh Corn and Avocado Salad the next day.
Fresh Corn and Avocado Dip
2 medium Haas avocado, diced
2 ears of cooked corn, cut from the cob (yields about 1 cup)
4 Tbsp. minced red bell pepper
4Tbsp. minced onion
1 tsp. minced garlic
2 Tbsp. fresh lime juice
4 Tbsp. red wine vinegar
salt and pepper to taste
Stir together corn, bell pepper, onion, garlic, lime juice and vinegar. Carefully fold in diced avocado. Season with salt and pepper. Serve immediately with tortilla chips or as a side dish with grilled chicken.
The red wine vinegar and lime juice give this recipe just the right amount of zing! Try it for your next barbecue...it is delicious on top of grilled chicken! In fact, I added some leftover grilled chicken to the salad the next day. Yummy! Don't you just love when meals can do double duty? What's your favorite way to use up leftover corn on the cob?
By the way, I'm guest posting over at Artistic Expressions by Elisabeth today...sharing my Luscious Lemon Cookie Bars with her readers. If you get a chance, I'd love for you to come over and say hello. Libby has a beautiful blog full of pretty pictures and wonderful insights and I'm so honored to be posting for her this week.
I'm linking up at some of these great parties and