Corn Salad With Avocado, Pickled Jalapeño and Cilantro

Name: Corn Salad With Avocado, Pickled Jalapeño and Cilantro
Ingredients: 3 1/2 cups (17 1/2 ounces) chilled cooked fresh corn (from about 4 ears or defrosted if frozen); 1 red bell pepper, finely diced; 3 medium radishes, sliced thinly into half-moons; 1/4 cup jarred sliced pickled jalapeños, chopped, or more to taste; 1 large scallion, thinly sliced; 2 tablespoons olive oil; 1 tablespoon fresh lime juice, plus more to taste; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 ripe avocado, peeled, pitted and diced; 1/3 cup fresh cilantro, coarsely chopped

www.elliekrieger.com

This summer corn salad is best with peak-of-season produce and will surely shine at your next outdoor party or cookout.

View full recipe on www.elliekrieger.com

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 www.elliekrieger.com.

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Ingredients

3 1/2 cups (17 1/2 ounces) chilled cooked fresh corn (from about 4 ears or defrosted if frozen)
1 red bell pepper, finely diced
3 medium radishes, sliced thinly into half-moons
1/4 cup jarred sliced pickled jalapeños, chopped, or more to taste
1 large scallion, thinly sliced
2 tablespoons olive oil
1 tablespoon fresh lime juice, plus more to taste
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 ripe avocado, peeled, pitted and diced
1/3 cup fresh cilantro, coarsely chopped