Recipe: Mexican Corn and Avocado Salad

By Living Light Founder, Cherie Soria

Don’t spend too much time in the kitchen making this simple summer recipe, with only 5 main ingredients, fresh from the garden.

Yields: 6 cups (serves 6)

2 cups fresh corn kernels
2 cups small cherry tomatoes, quartered
1½ cups diced red bell peppers
¼ cup cilantro, rough chopped
1-2 fresh red chili peppers, minced or a pinch cayenne pepper
1 tablespoon lime or lemon juice
1 tablespoon olive oil
1 tablespoon thinly sliced green onion
½ teaspoon minced garlic (about 1 clove)
½ teaspoon sea salt
1 avocado, diced

In a large bowl, combine the corn, tomatoes, bell peppers, cilantro, and chili peppers. Add the lime juice, oil, green onion, garlic, and salt and mix well.
Gently fold the avocado.  Store in the refrigerator for up to 3 days.

Serving suggestion: Served chilled.