Summer Corn Salad

Name: Summer Corn Salad
Ingredients: 1/2 cups Extra Virgin Olive Oil; 1 Tablespoon White Wine Vinegar; 1 clove Garlic, Finely Chopped; 1/2 whole Jalapeno, Finely Chopped; 1 teaspoon Sugar; 2 teaspoons Salt; 1 teaspoon Black Pepper; 2 cups Corn Kernels, Fresh Or Frozen; 1 cup Grape Tomatoes; 1/2 whole Red Onion, Chopped; 1 can (15 Oz. Size) Black Beans, Drained And Rinsed; 2 whole Avocados (peeled, Pitted And Cubed); 1/4 cups Fresh Cilantro, Chopped; 1 whole Lime, Juiced

14 ingredients

3 steps

Ingredients

1/2 cups Extra Virgin Olive Oil
1 Tablespoon White Wine Vinegar
1 clove Garlic, Finely Chopped
1/2 whole Jalapeno, Finely Chopped
1 teaspoon Sugar
2 teaspoons Salt
1 teaspoon Black Pepper
2 cups Corn Kernels, Fresh Or Frozen
1 cup Grape Tomatoes
1/2 whole Red Onion, Chopped
1 can (15 Oz. Size) Black Beans, Drained And Rinsed
2 whole Avocados (peeled, Pitted And Cubed)
1/4 cups Fresh Cilantro, Chopped
1 whole Lime, Juiced

Directions

1

In a large bowl, stir together the olive oil, vinegar, garlic, jalapeno, sugar, salt and pepper. Stir and let sit for a minute to let all the flavors combine.
2

To the same bowl, add the rest of the ingredients. Start with the corn while it's still hot from being cooked-it will soak up the vinaigrette, and you will hear a choir of angels singing. Add the rest of the vegetables, avocado, and the cilantro, and give it a good stir. Add the lime juice, stir again.
3

Let the salad sit for about half an hour (or longer!) so the flavors can meet and fall in love. This is extremely adaptable-add whatever veggies tickle your fancy! My husband likes to add extra jalapeno, I sometimes add cucumber. Go wild!