This recipe used the leftover corn from the side I made to pair with the BBQ Chicken Skewers. And I added in bell peppers for more crunch, which was a good call.
Ingredients:
12 oz Canned Crab Meat
1 Avocado, cubed
1 package Cherry or Grape Tomatoes, halved
1 1/2 cups Corn, roasted (or 2 corn cobs, sheared)
1/2 Red Onion, diced
2 Jalapenos, seeded + diced
1 package Cilantro, chopped
2 tbsp Lime Juice
1 tbsp Olive Oil
Salt + Pepper, to taste
Didn't have cherry tomatoes, so used 3 regular ones. I think cherry would have been better for a different texture, though it was still good. Also didn't have jalapenos, which would have also been great.
1. Dice onion and put into a small bowl. Cover with lime juice and olive oil, to mellow flavor. Set aside.
2. Chop tomatoes, cilantro, jalapenos and avocados. Place first three into a large salad bowl, and set aside avocados.
3. Roast corn in a large pan until browned. Season with salt + pepper as you go.
I used leftover corn on the cob, so first I sheared the kernels off the cob with a serrated knife. When you cook the corn, you can break it up with the spatula easily.
Apologies for the terrible pictures! Didn't realize until it was too late.
4. Combine all ingredients except avocado in salad bowl and mix well. Add avocado and stir through.
Otherwise, the avocado mushes into everything.
I ate this with salad dressing, but you can also just add more olive oil and lime juice to taste.
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Original Recipe:
Skinny Taste
You're doing this at the reunion k thx
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