Fresh Corn and Tomato Salad
Ingredients
- ⅓ cup white wine vinegar
- ⅓ cup olive oil
- 1 Tbsp Dijon mustard
- 1 tsp honey
- 8 ears corn on the cob, husks and silks removed
- 2 pints multicolored cherry tomatoes, halved
- 2 avocados, peeled and chopped
- 1 English cucumber, chopped
- 1 (1-oz) pkg fresh basil, chopped
- 1 shallot, minced
Instructions
- Whisk together vinegar, oil, mustard and honey in a large bowl.
- Cut corn kernels off the cob, and add to vinegar mixture along with tomatoes, avocados, cucumber, basil and shallot.
- Cover and refrigerate up to 30 minutes, stirring occasionally.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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