This afternoon I tried out a new Martha Stewart recipe for tomato, corn and avocado salad. It was so good, I’m thinking about making it again for dinner tonight for the Handsome Husband {because I’m cool like that}. I reduced the amount of tomatoes, and used olive oil instead of vegetable oil and used a red onion instead of scallions.
Being able to change a recipe to suit the needs of what you have, rocks!
Have you checked out Martha’s latest cookbook – Martha’s American Food: A Celebration of Our Nation’s Most Treasured Dishes, from Coast to Coast? Amazon has it in stock, and the reviews are awesome!
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Melissa says
I have a bunch of cherry tomatoes and an avocado in the refrigerator, so I think I will be making this tomorrow. Thanks!
Rachel says
Did you cook the corn first?
Mavis says
No, you do not cook the corn first. 🙂
Ashley says
YUM! I’m a sucker for any type of corn salad. Now I’ve got a major craving….
Chelsea says
mmm! Trying this tonight, caramelizing the corn in butter though cant wait!