Avocado, Cherry Tomato and Corn Salad
1 cup Frozen Corn
1 cup Halved Cherry Tomatoes (I like Italian, nice and sweet)
1/2 Onion, thinly sliced
1 Large Avocado, cubed into bite-sized pieces, sprinkled very lightly with lemon juice, to avoid discoloration
1 TB White Vinegar
1/2 t Dijon Mustard
2 TB Extra Virgin Olive Oil
Pinch Black Pepper, freshly ground
1.) Boil the Frozen Corn for 7 – 10 minutes, drain and let it cool completely (If you’re in a hurry, keep it in the colander under running cold water for a minute)
2.) Place all the Salad ingredients in a salad bowl and mix gently
3.) Mix together all the ingredients for the Vinaigrette and drizzle over the Salad – mix slightly
Keep in the fridge till ready to serve.
This recipe can easily be doubled/tripled.
Hope you’ll try this quick and delicious Avocado, Cherry Tomato & Corn Salad soon!