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    Home » Recipe » Salad

    Corn, Avocado, and Pepper salad

    Published: Aug 25, 2009 · Modified: Oct 25, 2014 by Jennifer Che

    Avocados are one of my favorite "vegetables" (although I guess they are technically fruits). They are packed with nutrients, taste heavenly, and have a healthy dose of monounsaturated fat (the "good" fat) - sort of like Kobe beef! - OK, I might be exaggerating a bit by comparing avocados with Kobe beef, but Kobe beef does have a higher ratio of good fats to saturated fats compared to normal beef . . . ANYWAY . . enough of a tangent.

    This salad is super easy. Basically, you need fresh corn (not canned!), avocados, and bell peppers. I like using red and yellow bell peppers because they provide color and they are a bit sweeter. I also added jalapenos (optional) to kick it up a notch. Finally, I added some scallions. You can use onions too, if you have no scallions on hand.

    The ratio of vegetables is up to you. After making this dish, I was wishing for cilantro and more corn. So in the future, I might pick a ratio like this:

    Ingredients
    1 red bell pepper
    1 yellow bell pepper
    3 avocados
    4 ears of corn
    1-2 stalks of scallions
    1 jalapeno
    ½ cup cilantro chopped
    ½ lime

    Dice the peppers and chop the cilantro and scallions. Thinly slice the jalapeno. Briefly cook the corn in the microwave (see directions here) and cut the kernels off. Cut up the avocados into large chunks (it doesn't really matter how pretty they are because they will mostly become mashed up). Mix the diced vegetables with the avocados, mix in the lime juice, and season to taste with salt and pepper!

    Add cilantro and scallions & mix them in.

    That's it! The avocados and corn alone give the dish plenty of flavor. Serve immediately!

    The lime juice preserves the bright green color of the avocado, preventing it from oxidizing and turning brown.

    Enjoy!

    ©2009-2014 Tiny Urban Kitchen
    All Rights Reserved

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    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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