While using up leftovers the other day I threw together the most amazing salad, that I am now going to make on purpose:
Fresh chunk-cut tomatoes
fresh corn, cooked and then cut off the cob in long tasty chunks
Ripe avocado, cut up
Mix all together at room temperature. Salt and pepper as you like. Can make into pasta salad by tossing with warm cooked pasta of a chunky shape, like penne. I think the best tomato/corn/avocado ration is 1:1:1/2.
Incredibly simple, SO tasty! Summertime in a bowl!
On The Road - Oh My!
1 month ago
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