In this weather sweet corn salad makes good use of fruits and vegetables in your fridge and is ready in just 10 minutes.
Ingredients
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1/2 cup corn
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½ cup cherry tomatoes
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1/5 cup thinly sliced red onion
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¼ cup bell pepper
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1 large avocado, cut into 1/2-in. cubes
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5-7chopped fresh basil leaves
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½ tbsp. vinegar
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¼ tsp extra-virgin olive oil
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¼ teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
Method
In a large vessel of boiling water, cook corn until it cools for 5 minutes, rinse with water
Meanwhile, mix tomato, onion, bell pepper, avocado and basil in a large bowl. In a small bowl, mix the remaining ingredients together to make the vinaigrette, whisking until mixed.
Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.
