CORN SALAD

This salad is fun to make because you can really add whatever colors and flavors of tomatoes and peppers that you enjoy to play on the yellow and red theme.

You can also add whatever herbs are your favorite (basil, parsley, cilantro (ewww), etc.)

Following is my favorite way to make it---but feel free to “make it your own-dawg”.

Corn Salad:  amounts are approximate—feel free to make more or less

4-6 ears of corn (boiled, cooled and kernals removed)

4-6 red and yellow tomatoes-chopped into bite-sized pieces

     *I usually just see what the store has to offer—including different sizes (grape          tomatoes, roma, vine, etc.) and colors (even orange or heirloom tomatoes-though they don’t taste as sweet)

2  bell peppers –chopped roughly

       *I use yellow and red (sometimes orange)—I don’t like green bell peppers    much anymore for some reason

1 medium sweet onion-chopped roughly or julienned

        (use red onion if you prefer)

2 avocados-roughly chopped and soaked in lemon juice

**Place all ingredients in a large mixing bowl and mix together.  Add dressing and herbs.  *Add secret ingredient    (( 2 +Tablespoons of sugar))   SHHHHHH

Dressing:  This recipe gives you the ratio you need but feel free to double or triple it based on how much salad you make.  ( I want to experiment using different vinegars such as white wine, red wine or balsamic in place of the lemon juice-so let me know if you try one of these).

6 Tablespoons of extra-virgin olive oil

3 Tablespoons of freshly squeezed lemon juice

Herbs:

Freshly chopped parsley, basil to taste

Salt and pepper to taste

Cilantro (if using)

Mix together and put in refrigerator until ready to serve.

The salad tastes best when it has at least an hour to sit in the fridge.  Because of the avocados, the salad only lasts up to 3 days in the fridge.