Description
A recipe for Avocado and Corn Confetti Cups

Ingredients

• 1 ear fresh supersweet corn, husk and silk removed
  
• 1 cup chopped tomatoes
  
• 1/4 cup finely chopped onion
  
• 1 tablespoon olive oil
  
• 1 tablespoon red wine vinegar
  
• 1/2 teaspoon dried oregano, crushed
  
• 1/2 teaspoon finely chopped garlic
  
• 1/2 teaspoon salt
  
• 1/8 teaspoon ground black pepper
  
• 1 fully ripened Mexican avocado, halved, pitted, peeled and chopped
  
• 3/4 cup crumbled feta cheese (about 4 ounces)
  
• Large iceberg or leaf lettuce leaves

Preparation
Cut kernels from ear of corn by holding the ear upright in a shallow dish to prevent the kernels from scattering. In a medium bowl, combine corn kernels, tomatoes, onion, olive oil, vinegar, oregano, garlic, salt and pepper. Gently stir in avocado and feta. Cover and refrigerate until ready to serve. To serve: On 4 salad plates arrange lettuce to form cups; spoon salad into in each cup. Garnish with avocado slices, if desired.

Nutrition
Per Serving: 214 calories, 6 g protein, 13 g carbohydrate, 16 g fat, 616 mg sodium

Serves
Yield: 4 portions

Variations
no information available