Ladies Card Night - Vegan Style

My buddies came over for our monthly card night.  They brought some great vegan goodies.

Patty brought this fantastic corn and avocado salsa from Weight Watchers.  Seriously good!

Grilled Corn and Avocado Salsa

Ingredients

• 3 medium corn on the cob, grilled, cooled to room temperature*
• 1/2 cup(s) scallion(s), white and green parts, chopped
• 1 medium jalapeno pepper(s), cored, seeded and minced**
• 1/4 tsp crushed red pepper flakes, optional
• 1 clove(s) garlic clove(s), minced
• 1/4 tsp ground cumin
• 1/4 tsp table salt
• 1/8 tsp black pepper
• 1 medium avocado, ripe, peeled, pitted and cut into 1/2-inch cubes
• 2 Tbsp fresh lime juice, from 1 medium lime
• 2 Tbsp cilantro, fresh, minced

Instructions

• Break each ear of corn in half; place flat end on cutting board and using a sharp paring knife, slice kernels off cob (to watch a video of this technique, click here). Place kernels in a medium bowl; add scallion, jalapeno, red pepper flakes, garlic, cumin, salt and pepper. Cover and refrigerate if not using right away.
• Just before serving, stir in avocado, lime juice and cilantro. Yields about 1/4 cup per serving.

Notes

 *To grill corn, remove husks and silk and coat with cooking spray. Grill over medium heat, turning occasionally, until browned in spots.

**Don't touch seeds with bare hands.

You can make this recipe with 1 1/2 cups of frozen, boiled or steamed corn that has been well-drained.

If you want more info on Weight Watchers, here is a link:  http://www.weightwatchers.com/plan/www/index.aspx

Leslie made a fantastic salad of sliced cucumbers, carrots and vegan salad dressing.

Danielle brought great vegan cookies from Whole Foods.