Moosewood Mondays: Avocado Corn Salad

We are heading into the flavours of summer now, lighter and zestier and filled with fresh produce. This salad combines fresh and preserved elements for a delicious and nutritious side to your barbecue. Or, alternatively, add some black beans to the dish to make an entree out of it.

Then, sit back and enjoy the sunshine. Spring is such a magical time of year. Just when everything looks so deadened by winter, the land starts to wake up. Blows me away every year.

Avocado Corn Salad
adapted from The Moosewood Restaurant Cooks at Home

1 cup fresh or frozen corn
1 Tbsp olive oil
2 Tbsp water
1 tsp ground cumin
~
1 large Haas avocado, large dice
1 roasted red pepper, diced
1 green onion, sliced
½ English cucumber, large dice
1 jalapeño, seeded and chopped fine
2 Tbsp lemon juice, or to taste
Kosher salt, to taste

Optional: 1 can of black beans, cilantro leaves.

Lightly sauté the corn in the olive oil, add the water and cumin and let cook until the water evaporates, a couple of minutes. Allow to cool.
Toss the corn and the rest of the ingredients together. Adjust seasoning to taste. Chill 30 minutes for flavours to set.
Serve.