Ingredients

The following ingredients have 10 Servings
  • 2 ears of corn, shucked
  • 2 bell peppers or sweet peppers, 12 ounces
  • 1 cucumber, 1 pound
  • 2 tomatoes, or 1 pound mixed tomatoes
  • 1/4 cup minced red onion, 1 1/2 ounces
  • 1 avocado, peeled, pitted, and cubed
  • 1/2 cup chopped fresh basil
  • 2 Tablespoons white balsamic vinegar
  • 4 Tablespoon extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper to taste

Instruction

  • To 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.