The summer means lots of corn and a bounty of cherry tomatoes. This easy but tasty salad is perfect as picnic fare or a side salad at your next barbecue.
INGREDIENTS:
1/4 cup minced fresh basil
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups fresh corn kernels*
2 cups cherry tomatoes, halved
1/2 cup red onion, finely chopped
1 cup chopped seeded peeled cucumber
1 avocado, diced
Lime wedges and sprigs of basil, garnish
METHOD:
Place basil, oil, lime juice, sugar, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously to combine ingredients; set aside.
Gently combine the corn, tomatoes, red onion, cucumber, and avocado in a large bowl. Drizzle with dressing; toss to coat. Refrigerate until ready to serve. Garnish with lime wedges and basil sprigs, if desired.
*Blanch several cobs of corn in boiling water for three minutes. Remove and place in cold water to cool, then remove corn with a knife. Frozen corn can be substituted for fresh corn.
YIELD: 6 servings
