 | Bonnie Aeschliman is a certified culinary professional who owns Cooking at Bonnie’s Place in Wichita. For more information, call 316-425-5224 or visit cookingatbonnies.com. To submit a question to Bonnie, e-mail her at bonnie@cookingatbonnies.com. |
Cooking & Cuisine
2012-08-29 14:45:25
Tailgate vegetable recipe
A- One of my favorite go-to recipes to serve this time of year is Corn, Avocado and Tomato Salad from my cookbook, Cooking With Bonnie: Farm to France. It is chockfull of fresh ingredients and pairs beautifully with grilled foods. It is both colorful and tasty and will no doubt become a favorite. It may be served as a salad or sometimes I even pair it with corn chips for a healthy dip. Either way, it is delicious!
Ingredients are easy to find and it may be assembled in advance.
Corn, Avocado, and Tomato Salad 8 servings
(C)Copyright Cooking With Bonnie: Farm to France 2011
Easy to toss together for summer dining. Nice with all grilled foods. If making ahead, leave out the avocado and mix it in right before serving.
2-1/2 cups frozen corn, thawed
2 avocados, cut into 1/2-inch cubes
2-1/2 cups grape tomatoes, halved
1 cup crumbed feta cheese
1/2 cup finely diced red onion
Dressing
3 tablespoons olive oil
1 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/3 cup chopped cilantro
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
1. Combine the corn, avocado, tomatoes, feta and onion in a large bowl.
2. Mix together the dressing ingredients in another bowl, pour over the salad, and
gently toss to mix. For a beautiful presentation, line a platter with leaf lettuce and place salad on the lettuce.
