Corn Salad Recipe
- 2 cups fresh corn kernels
- 2 poblano chilies, rinsed, stemmed, and seeded
- 1 red bell pepper, rinsed, stemmed, and seeded
- 1 cucumber, rinsed, peeled, and seeded
- 1 cup chopped green onions
- 1 cup diced (1/4 in.) jicama
- 1 (15 ounce) can black beans, rinsed and drained
- 2 firm-ripe avocados
- 1/2 cup lime juice
- 1 teaspoon hot chili flakes
- 1 pinch Salt
- Bottled Ranch Dressing
- Cornbread Croutons
- After cutting kernels from corn, taste corn. If it's tender, use raw; if it's starchy, cook as directed in notes. Put in a large bowl.
- Cut chilies, bell pepper, and cucumber into 1/4-inch dice; add to bowl, along with green onions, jicama, and beans.
- Cut avocados in half; pit and peel them. Cut 3 halves into 1/4-inch dice; reserve remaining half for dressing. Add diced avocado, lime juice, and 1 teaspoon chili flakes to bowl and mix gently. Add salt to taste.
- Mound salad equally in wide, shallow bowls. Spoon dressing over the top (or serve on the side) and pile croutons alongside. Sprinkle with more chili flakes to taste.
