Corn, Avocado & Tomato Salsa Salad

Can't get enough.....

This was sooooo good, that we could not just eat it with chips, and it became a side dish.  Hence, the new name, Salsa Salad.  The recipe was adapted from one that came from my nephew, Jay.  I made some changes, for example, adding tomato (since they are coming out my ears), and using fresh corn instead of frozen.  If corn is out of season, you can use 2 small bags of frozen corn (thawed) and it is still delicious!

So many tomatoes, so little time....sigh

Corn, Avocado & Tomato Salsa Salad


6 ears fresh corn, steamed 10 minutes, cooled 
2 ripe avocados, diced
1/2 fresh lime
6 scallions, sliced
1 bell pepper (green or orange)
1/2 cucumber, peeled and diced
2 medium tomatoes, diced
1/2 cup cider vinegar
1/4 cup olive oil
3 cloves garlic, minced or run through a garlic press
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper




Prepare dressing:  Mix vinegar, oil, garlic, salt and pepper in a small bowl.  Let sit while you prepare the vegetables.
With a sharp knife, carefully cut the corn off the cob.  If you have a bundt pan, stick the pointy end of the corn into the middle opening, then the pan will catch the falling kernels as you cut them and it makes the job easier.
Place corn kernels in a large bowl.  Dice the avocado into a small bowl.  Squeeze the half of lime over the avocado and stir gently, so all of it gets coated.  Add avocado to corn in large bowl.
Add the scallion, cucumber, bell pepper and tomatoes. Pour dressing over and toss to coat. 
Serve immediately, with large tortilla chips, or as a side salad.