It’s quite obvious why salads are more popular in the summer than the winter, or at least in my house they are. On those particularly hot days, the last thing I want is something heavy to eat. Even on Margarita Mondays and Taco Tuesdays (which let’s face it, also turns into Margarita Tuesdays) I try to lighten things up by making a fresh colorful salad to even out the whole meal.

My roasted corn salad usually involves grilling fresh corn on the cob on the stove (here’s how)  but I had a late start in the kitchen so I’m reaching for help in the freezer, courtesy of Trader Joe’s.

I don’t have a precise recipe for this salad.  Everything is merely an approximation based on likes and dislikes.

I warmed through my frozen corn with a pat of butter. You could certainly do this in the microwave with water and omit the butter.

In the meantime, I chopped half a red onion, 1 jalapeno (removing ribs and seeds), a handful of grape tomatoes, and a handful of cilantro.

I also cut up 2 avocados, leaving the pit inside the bowl momentarily so that the avocado remains green.

The beauty of this salad is that you can add or remove whatever you wish and it can be served warm or cold. In the past, I have made this with black beans and red peppers which make a delicious addition.

Mix all ingredients into a serving bowl. Squeeze the juice of half a lime and add salt to taste. If you like, squeeze more lime juice for a tangier taste. Bon Appetit!

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