You know me.... and my shortcuts...
For the original (more complex) recipe that inspired me, go see Recipe Girl.
BACON, AVOCADO AND CORN SALAD
1 (15 ounce) can whole kernel corn, drained well
vegetable or canola oil
bacon pieces (from the little pouch)
salt and pepper
Brown the corn kernels in a little oil in a skillet on the stove. Let them sit for a few minutes, stir, let them sit a few more. This way they get toasted/roasted and brown. Make them as brown as you like. Remove from heat and let cool to room temperature.
Meanwhile, microwave a little handful of bacon pieces wrapped in paper towels for about 30 seconds until crispy.
Dice the avocado. Crumble the Feta cheese. Finely chop the cilantro.
Carefully mix the previous ingredients as you add lime juice, salt and pepper to taste.
This makes 2-4 servings.