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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Corn and Avacado Salad Recipe

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This recipe for Corn and Avacado Salad is from Recipes From Family, Friends and Me!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 ears of corn................................................2 c. halved cherry tomatoes
1/2 c. red onion, thinly sliced........................1 lg. avocado (1/2 in. cubes)
1/3 c. basil leaves, chopped.........................2 T. Champaign Vinegar
1 t. Dijon mustard.........................................1/4 c. olive oil
1/4 t. salt.......................................................1/ t. pepper
Directions:
Directions:
Cook corn ears in boiling water for 3-5 minutes, rinse in cold water. (I like to BBQ corn for that summer party). Combine tomatoes, onions, avacado and basil in a large bowl. Meanwhile, in a small bowl, combine remaining ingredients for the vinaigrette dressing. Cut corn kernels from cobb and add to salad. Top with dressing.
Serves 6

 

 

 

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