2 ripe multicolored heirloom tomatoes, cored, quartered and chopped
1 large, ripe avocado, halved, pitted, peeled and cubed
2 ozs. feta crumbled (1/2 cup)
2 small scallions, white part only, trimmed, peeled and cut into thin rings
1/2 c. plain low-fat yogurt
2 T. fresh lemon juice
1/4 tsp. fine sea salt
Coarse, freshly ground lback pepper
Instructions
Cook bacon until crisp.
Cut off wide ends of corn, stand ears on flat end and cut off kernels. Place kernels in large bowl.
Add bacon, tomatoes, avocado, fet and scallions. Set aside.
In jar, combine yogurt, lemon juice and salt. Seal jar and shake to blend. Toss salad with just enough dressing to coat ingredients lightly. Season with black pepper.
Serving
Suggestions
Serves 4.
Originally Submitted
8/22/2013
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