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🍽️ Crispy Toast with Fresh Corn Salad

410 kcal · 30 min · 4 servings

Ingredients

• 200 g white dent corn (dry)
• 2 tbsp sugar
• 3 avocados
• 0.5 bunch parsley
• 6 tbsp white wine vinegar
• 2 limes
• salt
• pepper
• chili powder
• 10 slices toast bread
• lime wedges
• parsley

Instructions

1. 1. Place the corn in a bowl and cover it with plenty of cold water. Let it soak overnight.
2. 2. Drain the soaking water. Boil the corn in sugar water for 15 to 20 minutes until soft.
3. 3. Let the cooked corn drain in a colander.
4. 4. Peel the avocados and remove the pit.
5. 5. Cut the avocado flesh into small cubes.
6. 6. Wash the parsley and shake it dry.
7. 7. Chop the parsley finely.
8. 8. Wash the limes thoroughly.
9. 9. Grate the zest from one lime.
10. 10. Squeeze the juice from both limes.
11. 11. Put the avocado cubes and corn kernels in a large bowl.
12. 12. Add the chopped parsley, lime zest, lime juice, and vinegar.
13. 13. Mix all ingredients well together.
14. 14. Season the salad to taste with salt, pepper, and chili.
15. 15. Let the salad marinate for one hour.
16. 16. Toast the bread until crispy.
17. 17. Top the toasts with the avocado salad.
18. 18. Cut the toasts in half crosswise.
19. 19. Arrange the toasts on a plate.
20. 20. Garnish the dish with limes and parsley.
21. 21. Serve the toasts.

Nutrition per serving

• kcal: 410
• Protein: 9 g · Fett/Fat: 25 g · Carbs: 42 g