Monday, October 31, 2011

Avocado and Corn Salad with Cilantro Vinaigrette

Original Recipe found here.
Servings: 6
Prep Time: 10 minutes

Avocado and Corn Salad
5 Ears Corn, husk removed,
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1/2 Small red onion, finely diced
1 cucumber, chopped small dice
Cilantro Vinaigrette
6 T. Olive oil
2 T. Sherry vinegar or Red Wine Vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
A pinch of pepper

Bring Corn to a boil for about 5 minutes and remove from heat. When cooled, remove kernels with a sharp knife. Mix corn and other vegetable together (don't add the avocado until just before eating).

Mix the ingredients for the Cilantro Vinaigrette and pour over vegetables, serve immediately.