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.
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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"
- Whisk together lime juice, oil, salt, pepper. Add corn, Green beans, tomatoes, onion and toss to combine. Fold In avocado and basil.
This recipe is a personal recipe added by Nowicancook and has not been tested or endorsed by MyRecipes.
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Corn avocado succotash Recipe at a Glance
- COURSE: Side Dishes/Vegetables