Corn and Avocado Salad with Olives and Fresh Basil
1/4 cup fresh-squeezed orange juice
3 tbsp lime juice
2 tbsp lemon juice
2 tbsp canola oil, corn oil, olive oil, whatever
2 cloves garlic, minced
1 tsp chili powder
1/8 tsp salt
3 cups corn kernels, frozen or cut corn off 4 - 6 cobs
2 medium firmly ripe avocados
1 tbsp lemon juice
1 4 1/4 can chopped black olives, drained
1/3 cup red onion, minced
1/2 cup fresh basil, minced
Make the dressing - it improves if allowed to sit for a day or two ahead of time.
Defrost the corn if frozen or briefly blanch if fresh (steam for 2-3 minutes then rinse with cool water).
Peel and chop the avocados and mix with the lemon juice. Combine the salad ingredients in a big bowl, adding the avocado last so as not to mush it up. Add the dressing and gently stir it all together.
Goes well as a side to grilled chicken, or as recommended by the authors, cornbread and lemonade or beer.
-The Best 125 Meatless Main Dishes, Mindy Toomay & Susann Geiskopf-Hadler