If you must cook: Summer avocado salad

I’m kind of annoyed with myself for posting a second recipe in less than a week (I really do not like cooking), but this salad is too good not to share. My sister-in-law’s mother made it for a family get-together two weeks ago, and I’ve made it twice since then. It’s fresh, it’s healthy, and it makes a big batch. Also, it’s the perfect thing to have in the fridge for a quick snack instead of, say, a Hostess cupcake I hid in the freezer.

Look at all this fresh goodness! It’s like summer on a cutting board.

Summer avocado salad

1 cup white corn (I use canned shoepeg corn)

3 green onions, sliced

3 Roma tomatoes, diced

1 package Good Seasons Italian dressing, prepared

1 can black-eyed peas

3 avocados, diced

Red and yellow bell peppers, diced

Handful of cilantro, chopped

Make salad dressing according to directions. Combine all ingredients. Pour dressing over salad and carefully mix together. Eat as a salad or with tortilla chips as a dip.

P.S. The vinegar keeps the avocado from browning, so the salad stays looking good longer than you’d expect. Enjoy!

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