Avocado Summer Salad
by Jim Eaton
3 avocados - diced
4 ears of corn - cooked, slice the kernels off the cob *see note
1 14 ounce can of chick peas
1 red bell pepper - diced
1 bunch of green onion - just the green part
1/4 cup sherry vinegar
salt and pepper to taste
Mix all items in a large bowl. Serve as a side dish, over pork chops, turkey breast or with chips as a snack.
Note:
I like to roast the corn on the grill. Place the unhusked ears on a medium hot grill. Turn every 5 minutes until the outside is charred, around 20 minutes. Leave the corn to cool before you husk or, using oven mitts, remove the ears from the husk while still hot. |
