This colorful salad is perfect to accompany grilled chicken and pork. You can prepare it 2 days prior to serving except for the avocado which is added a few minutes before serving.
You can make it with canned corn kernels, cooked frozen corn or cooked corn on the cob. When sweet corn is in season, I always buy extra cobs to make a corn salad. For a complete meal, add leftover cooked chicken or shrimps.
The avocado: it is ripe when the fingertips sink a little while pressing delicately into the fruit. Ripe avocado will keep for 4 days in the refrigerator.
Servings: 4 to 6
In a medium glass or stainless steel bowl, whisk the garlic, pepper, oregano, oil, lemon juice and vinegar.
Add the corn, olives, red pepper and onions. Mix well. At this point the salad can be refrigerated for 2 days.
When ready to serve, peel the avocado, cut into cubes and add to the salad. Mix well to allow the avocado to absorb the dressing. If the salad has been refrigerated, take it out about 30 minutes before serving and add the avocado.
Ingredients
Directions
In a medium glass or stainless steel bowl, whisk the garlic, pepper, oregano, oil, lemon juice and vinegar.
Add the corn, olives, red pepper and onions. Mix well. At this point the salad can be refrigerated for 2 days.
When ready to serve, peel the avocado, cut into cubes and add to the salad. Mix well to allow the avocado to absorb the dressing. If the salad has been refrigerated, take it out about 30 minutes before serving and add the avocado.
