We like to have a salad with our dinner, and usually it’s just lettuce and tomatoes as a base, with whatever else we feel like adding, topped with a favorite Ken’s Steakhouse salad dressing. However, today we’re out of lettuce. A quick Google search found this recipe which will be the perfect accompaniment for our version of Chilighetti.


Corn, Avocado and Tomato Salad
(adapted by me)

1 can corn (17 oz), drained
3 Roma tomatoes, diced
1 avocado, diced
1/4 cup chopped red onion
2 tablespoons olive oil
1 tablespoon lime juice
2 teaspoons dried parsley
salt and pepper to taste

Toss all ingredients together. Chill a bit before serving.

This was really quite good. We decided the addition of black olives could make it even better, and also that it would be good as a dip/salsa with tortilla chips.

Note: According to what I read, this would probably taste better with fresh ingredients – parsley and lime juice, cherry tomatoes, and corn – especially if it was grilled or roasted. However, I needed a quick recipe using what was already in the kitchen. There just happened to be a ripe avocado in the fridge; lucky us!