Cooking Ingredients:
3 cups of fresh corn
1/2 cup of thinly diced red onion
2 large avocados, cubed
1 cups of diced organic heirloom tomatoes
1/3 cup basil, chopped
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking Instructions:
Prepare this salad just before dinner so the avocados don't brown. Combine the corn, onion, avocado, tomatoes, and basil in your favorite salad bowl.
In a small dish, combine the champagne vinegar, Dijon mustard, olive oil, salt and pepper. Whisk until well combined, and pour on top of your vegetables. Mix your salad until it is well combined.
If you dip the avocado slices in a little lemon juice they won't turn brown as quickly. This sounds delicious! I might even toss in a couple of red pepper flakes now and then when we want a little kick to it.
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