Fresh Corn And Avocado Salad Recipe

INGREDIENTS:

• 6 ears corn
• 2 cups halved cherry tomatoes
• ½ cup thinly sliced red onion
• 1 large avocado, cut into ½-in. cubes
• ⅓ cup chopped fresh cilantro or basil leaves

Vinaigrette:

• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• ¼ cup olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

INSTRUCTIONS:

1. Bring water to a full boil and add corn. Cook until warmed through, about 5 minutes. Rinse with cold water to cool, then cut off kernels.
2. Mix together corn, tomatoes, and red onion in a large bowl.
3. In a small bowl, whisk together ingredients to make the vinaigrette until well blended.
4. Pour vinaigrette over veggies and stir. Add chopped avocado and toss gently. Top with chopped cilantro or fresh basil.

Source: Life, Love, and Good Food

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