March 9, 2011

http://www.southernliving.com/

Fresh Corn-and-Potato Salad
Makes: 6 servings
hands-on time: 35 min. total time: 35 min.

1-lb. baby red potatoes
1/4 cup chopped fresh cilantro
3 Tbsp. fresh lime juice
2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. 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

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.