Summer Corn Salad with Avocado – Cooking With Martha
There’s something magical about biting into a spoonful of summer—sweet kernels bursting with sunshine, creamy avocado melting on your tongue, …
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingwithmartha.com.
Ingredients
- 3 cups fresh corn kernels (about 4 ears of corn)
- 1 pint cherry tomatoes, halved
- 1 large avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- Juice of 1 lime
- Salt and black pepper to taste
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