Fresh Corn, Tomato, and Avocado Salad
Serves: 4
Prep Time: 10 min
Cook Time: 10 min
Ingredients
2 Cups
Organic corn (fresh corn on cob or frozen)
1/2 Cup
Grape tomatoes, halved
1 Tablespoon
Balsamic vinegar (or to taste)
1/2 Teaspoon
Kosher salt
1/4 Teaspoon
Freshly ground black pepper
1 Ripe
Ripe Hass avocado, chopped or diced
1/4 Cup
Fresh basil, minced (optional)
Directions
1
Prepare the corn, steaming until tender crisp. Remove from heat. Drain, and allow the corn to cool.
2
Carefully remove the kernels from the cob into a bowl, with a sharp knife. (You’ll be able to skip this step if using frozen corn.) The cooked corn can be thoroughly chilled in the refrigerator at this point, until ready to assemble.
3
When ready to serve, in a medium size bowl, toss the corn with the tomatoes and balsamic vinegar.
4
Season with salt and pepper. Mix well.
5
Add avocado and basil (if using). Toss gently and serve immediately.
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