Avocado & Corn Salad
Updated: Aug 15, 2020
Feeds 4 - 5
Honestly this will probably go on record as one of the shortest recipes I have ever posted - salads be like that. This salad is so delicious, it kind of doubles as a salsa though but I pretend it's a salad. I learned this from an ex-boyfriends mum when I was like 17, she was a fab cook, hi Pascale! What are the odds she'll read this? YOU NEVER KNOW! Don't want to be taking credit for someone else's recipe now do I.
Everything about this salad screams fresh and is a perfect addition to any and all barbecues, Mexican feasts, and Tuesdays... Essentially, I have this very regularly. Go forth and be Merry this Christmas Eve with some avocado (if you can find a ripe one).
Use this as a salsa for chips by chopping everything really fine. It's beautiful. It's like a gourmet guacamole.
The lime will keep the avocado and other things quite fresh so you can store it for at least a day, maybe even two, in the fridge.
4 avocados, cut into large cubes
1/2 cup of coriander, chopped
Juice of 3 limes
400 grams of Black beans, drained and rinsed
400 grams of sweet corn, drained
3 dozen cherry tomatoes, quartered
1 large red onion, diced
Large crack of salt and pepper
1/4 cup of extra virgin olive oil
Literally mix all the ingredients together in a bowl. Garnish with some fresh coriander and some lime wedges for an extra touch of pizazz.