27 September 2005

corn avocado salad

6 ears of corn, as fresh as possible
2 avocados
2 red, orange, or yellow bell peppers
1 large sweet onion
3-4 large stalks celery
smoked or roasted turkey breast, cut into chunks (optional)
fresh cilantro (optional)

juice of 3 limes
white wine vinegar
salad oil (I use walnut, but any light flavored oil should work, do not use olive)
white pepper
ground coriander (omit if using fresh cilantro)
red pepper flakes

Make the dressing first so the flavors can start to combine. Juice three limes into a glass/Pyrex measuring pitcher. Add vinegar until you have a third a cup of liquid. Add salt, white pepper, ground coriander, and pepper flakes to taste. Whisk in salad oil until you have two thirds of a cup of liquid. Some people may prefer a higher oil to vinegar ratio, since this can be kind of tart, if so, increase oil accordingly.

Boil (or microwave) the corn, being careful not to overcook. Let cool and cut the kernels off the cobs. Put corn in large bowl. Dice the peppers into medium sized chunks (maybe 1/2" square?). Chop the onion (maybe 1/4" bits--not too finely). Cut the celery once or twice lengthwise and then across as needed to wind up with small chunks. Add peppers, onions, celery and stir together.

The first time I made this, I stirred half the dressing in the corn-pepper-onion-celery mixture and let it sit overnight. The next day I diced the avocado and turkey into 1/2" pieces, and threw those in with the rest of the dressing. If using canned black beans, I would also drain and rinse and add at this point. If using fresh cilantro, add right before serving. If you don't overdress it, this keeps well for a couple days in an airtight container.

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