Summer Corn Salad With Bell Peppers, Tomatoes

By Aurora Ibarra

Although summer is still a month away, beautiful corn cobs are now in every supermarket. So, why not start enjoying summer dishes early? A bite of this salad will instantly transport you to a sunny summer day! Serve with quesadillas for a complete meal.

Cook Time: 5 mins

Preparation Time: 10 mins

Yields 4 Servings.

Ingredients

  • 1/2 red onion, coarsely chopped
  • 2 garlic cloves, minced
  • 1 cup fresh corn kernels (from 1 ear of corn)
  • 15 cherry tomatoes, quartered
  • 1/2 red bell pepper, diced
  • 1/4 cup fresh cilantro (optional)
  • 1 avocado, chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon agave nectar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • Fresh ground pepper to taste
  • sunflower or canola oil

Directions

  1. Heat 1 tablespoon of sunflower oil on a small pan over medium heat, add the chopped onion and garlic and sauté until slightly browned. Add the corn kernels and cook for 2 minutes more. Let cool.
  2. In a big bowl combine the onion-corn mixture with the rest of the ingredients.

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