You can also use chopped zucchini in place of the cucumber. Sungold tomatoes add a lot of flavor to the salad if you can find them.
Course Dessert
Cuisine Worldwide
Keyword Salad
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 10cups
Ingredients
2ears of cornshucked
2bell peppers or sweet peppers
1cucumber
2tomatoes
1/4cupred onionminced
1medium avocadopeeled, pitted, and cubed
1/2cupfresh basilchopped
White Balsamic Dressing:
2tbspwhite balsamic vinegar
4tbspextra virgin olive oil
sea salt and freshly ground pepperto taste
Instructions
o cut the corn off the cob, stand an ear of corn up on the stem end. Using a sharp knife, carefully cut the kernels away from the cob, rotating until you’ve cut all the way around. You want to be careful not to cut too far in because you get the tough part of the cob with your corn kernels.
For the peppers I used a mix of purple bell pepper and red mini sweet peppers. Remove the stem and seeds before cutting the peppers into small bite sized pieces.
For the cucumber, slice off both ends and cut it into quarters lengthwise. Lay the quarters flat side down on the cutting board and slice them crosswise into thin triangular pieces.
Remove the stem from larger tomatoes and cut them into bite sized pieces. If you’re using cherry tomatoes, cut them in half or quarters to make them bite sized.
Toss all of the salad ingredients together in a large bowl.
Whisk together the white balsamic vinegar and olive oil in a bowl, or shake them together in a jar with a secure lid.
Drizzle the dressing over the salad and season to taste with sea salt and freshly ground black pepper.