Fresh Corn-and-Potato Salad

By LaLaCooks

Southern Living, April 2011

Ingredients

• 1 pound baby red potatoes
• 1/4 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3 cups fresh corn kernels (about 6 ears)
• 1/2 large red bell pepper, diced
• 1 avocado, peeled and diced
• 1/2 cup sliced green onions

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

1. Bring potatoes and salted cold water to cover to a boil in a large Dutch oven; boil 10 minutes or just until tender. Drain and let cool 15 minutes.
2. Whisk together cilantro and next 4 ingredients in a large bowl. Add warm potatoes, corn, and remaining 3 ingredients; toss to coat. Serve at room temperature or chilled.
Southern Living
APRIL 2011