Olathe Corn Avocado Salad
Super easy and delicious recipe full of bright summer flavors!
Ingredients
5 ears of Olathe corn, shucked, cooked and kernels taken off the cob
1 perfectly ripe avocado, diced
2-3 large field tomatoes, diced
1 teaspoon Chimayo mild chile powder
1 teaspoon Chimayo hot chile powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon each salt and freshly ground pepper
1/4 cup lime olive oil (available at the Olive Press.com)
Mix all ingredients together gently. Serve at room temperature on bed of lettuce, with chips, or on its own.
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Source:
Prepared by Tibby Speare