By Living Light Founder, Cherie Soria
Don’t spend too much time in the kitchen making this simple summer recipe, with only 5 main ingredients, fresh from the garden.
Yields: 6 cups (serves 6)
2 cups fresh corn kernels
2 cups small cherry tomatoes, quartered
1½ cups diced red bell peppers
¼ cup cilantro, rough chopped
1-2 fresh red chili peppers, minced or a pinch cayenne pepper
1 tablespoon lime or lemon juice
1 tablespoon olive oil
1 tablespoon thinly sliced green onion
½ teaspoon minced garlic (about 1 clove)
½ teaspoon sea salt
1 avocado, diced
- In a large bowl, combine the corn, tomatoes, bell peppers, cilantro, and chili peppers. Add the lime juice, oil, green onion, garlic, and salt and mix well.
- Gently fold the avocado. Store in the refrigerator for up to 3 days.
Serving suggestion: Served chilled.