Tuesday, April 30, 2013

Corn Salad

This is one of our denser salads, which we like to throw in for dinner between lettuce-salad nights.  I serve it on a bed of lettuce, though, so we still get some leafy veggies.  And as you can see, there's no bell pepper in this photo.  It's impossible to find it organically grown around here, so I just leave it out.  The lettuce provides plenty of crunch for us.

CORN SALAD (vegan) 

1 (16 oz.) pkg. frozen corn kernels, cooked & cooled
2 tsp. brown or Dijon mustard
2 Tbsp. cider vinegar
1/4 tsp. salt
1/8 tsp. black pepper
1 sm. red or green bell pepper, diced
1 lg. tomato, cored and diced
1 avocado, diced (or substitute 1/4 cup sour cream)
lettuce leaves

Stir mustard, vinegar, salt, and pepper into corn.  Add tomato, bell pepper, and avocado, and toss gently to mix.

If you happen to be out of avocados and you're not vegan, you can top each serving with a dollop of sour cream instead.

Can be served on a bed of lettuce.

Serves 4.

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