Amazing Meal Part 1

Corn and Avocado Salad

A few weeks ago a good friend of mine made black bean soup for me for lunch and I could not wait to try it out on my own. When Josh and I had a few friends from his work over, it was the perfect opportunity to try out my new favorite recipe. (check back tomorrow for Part 2)

I'm not sure if black bean soup really falls into the Mexican food category, but to me it does. I asked Josh to find some sort of corn salad recipe that would fit well with our theme. He wound up finding a great one from Paula Dean. We made some modifications to the original recipe, but Josh's creation was beyond tasty! Everyone loved it and it was the perfect compliment to our meal.

If you are making a Mexican meal or a summer spread, this salad is for you.

Without further ado: Corn and Avocado Salad
(adapted from Paula Dean's Corn, Avocado, and Tomato Salad)

Ingredients:
1 can of corn niblets or 2 cups of fresh or frozen corn
1 avocado sliced into cubes
*1 cup of finely diced cucumber
1/2 a cup of finely diced red onion
*Paula Dean calls for 1 pint of cherry tomatoes, we substituted cucumbers for tomatoes to make the recipe "Samantha Friendly"

Dressing:
2 tablespoons of olive oil
1/2 teaspoon of lime zest
1 tablespoon of lime juice
1/4 teaspoon of salt
1/4 teaspoon of pepper
*1 tablespoon of fresh or dried cilantro
*Paula Dean calls for 1/4 cup of fresh chopped cilantro

Directions:
Combine corn, cucumber, avocado and onions into a large bowl
In a seperate bowl, mix the ingredients for the dressing together
Add the dressing to the salad and toss

That's it! A super easy, ridiculously delicious salad.

Come back tomorrow for Amazing Meal Part 2: Black Bean Soup.