🛒Ingredients
- 1 cup of fresh or canned corn kernels, drained and rinsed
- 1 ripe avocado, peeled and mashed
- 1/4 cup of red bell pepper, diced
- 1/4 cup of red onion, finely chopped
- 2 tablespoons of fresh cilantro, chopped
- 1 tablespoon of lime juice
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 slices of whole-grain bread
- 1 tablespoon of olive oil
- 1/2 cup of baby spinach leaves
- 1 medium tomato, sliced
🔧Kitchen Tools Needed
- Medium bowl
- Skillet
- Spatula
- Knife
- Cutting board
📝Instructions
- 1
In a medium bowl, combine the corn kernels, mashed avocado, red bell pepper, red onion, cilantro, lime juice, salt, and black pepper. Mix until well combined.
- 2
Heat a skillet over medium-high heat. Brush one side of each bread slice with olive oil.
- 3
Place the bread slices, oil side down, on the skillet. Toast until golden brown, about 2-3 minutes per side.
- 4
Remove the bread from the skillet. On two of the slices, spread an equal amount of the corn and avocado mixture.
- 5
Top the mixture with baby spinach leaves and tomato slices.
- 6
Place the remaining slices of bread on top to form a sandwich.
- 7
Slice each sandwich in half and serve immediately.
🥗Nutrition Information
⚡Calories per serving: 350
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use frozen corn instead of fresh or canned?
Yes, you can use frozen corn. Just make sure to thaw it completely and drain any excess water before using.
What can I use instead of cilantro?
If you're not a fan of cilantro, you can substitute it with fresh parsley or leave it out entirely according to your preference.
