Corn avocado succotash

Serve with 1 1/4 lb skinless salmon. Season with 1 tsp cayenne pepper, 1/2 tsp salt. Cook 3-4 minutes per side until opaque. Leftover salmon tuck in warm tortillas. Top with succotash, sour cream, chopped cilantro.

Yield: 4 servings
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  • 1 tablespoon(s) Olive oil
  • 2 tablespoon(s) Lime juice
  • 1/2 teaspoon(s) Salt
  • 1/2 teaspoon(s) Pepper
  • 2 ear(s) Corn Off cob
  • 6 ounce(s) Green beans 1/4 inch pieces
  • 2 whole(s) Plum tomatoes 1/2 inch pieces
  • 1/2 whole(s) Red onion Finely chopped
  • 1 whole(s) Avocado 1/2 inch pieces
  • 1/4 cup(s) Basil leaves Torn"


  1. Whisk together lime juice, oil, salt, pepper. Add corn, Green beans, tomatoes, onion and toss to combine. Fold In avocado and basil.
July 2013

This recipe is a personal recipe added by Nowicancook and has not been tested or endorsed by MyRecipes.

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