Roasted Corn, Tomato and Avocado Salad

roasted corn

This is a recipe from “bake your day” blog which I have altered a bit. You can make it ahead and just add the avocados before serving. I doubled the recipe and had leftovers.

Ingredients:

  • 1 1/2 cups corn (cut from 2-3 ears or frozen/thawed)
  • 2 tsp. olive oil
  • 2 avocados, peeled and diced
  • 1 pint grape tomatoes, halved
  • 1/2 cup diced red onion
  • 1 lime, juiced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tbsp. Honey Balsamic Vinegar (optional)

Instructions:

  • Heat a grill pan over medium-high heat and brush a light layer of oil on the pan. Add the corn to the grill pan and cook for about 10 minutes, until the corn is lightly browned, stirring occasionally.
  • Pre heat the oven at 350. Line a baking pan with foil, place tomatoes in a layer and drizzle with olive oil and sea salt. Roast for about 20 minutes.
  • Combine the avocados, roasted tomatoes (with juice), roasted corn, and red onion in a large bowl. In a small bowl, mix the lime juice, Balsamic Vinegar, salt and pepper. Pour over the veggies and stir until combined.
  • Refrigerate the salad for at least 45 minutes, up to 4 hours. Serve cold.

To prepare the day or night before: prepare as instructed above, except do not add the avocados. When ready to serve, add the peeled & diced avocados and stir to combine with the other ingredients. The avocados can be added in advance, but will start to brown if the salad is left to chill overnight.

Advertisements

One thought on “Roasted Corn, Tomato and Avocado Salad

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s