Corn avocado salade

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Ingredientes

Corn Avocado Salad

2 cups fresh corn kernels (about 4 ears)
1 tablespoon olive oil
3 lbs. cherry tomatoes, halved (I used just one container of tomatoes)
1 English cucumber, sliced into half moons
1 cup thinly sliced radishes
1 cup Champagne vinegar ( I used regular white vinegar)
1 large shallot, finely chopped
2 tsp. country-style Dijon mustard
1 tsp. kosher salt
½ tsp. freshly ground black pepper
2 avocados chopped
1 pkg. (1 oz.) fresh basil leaves, torn

Facil

Instrucciones

1. 1. Preheat oven to 450. Toss corn with olive oil and spread on a single layer in a jelly roll pan. Bake 7 to 8 minutes or until golden. (Keep an eye on because it tends to burn quickly. Also stir a couple of times to keep from sticking or burning.) Cool 10 minutes.

2. Combine corn, tomatoes, cucumber, and radishes in a large bowl.

2. 3. Whisk together vinegar, shallot, mustard, salt and pepper.

3. 4. Add vinegar mixture to tomato mixture and toss to coat.

4. At this point I refrigerate it if I am doing it ahead of time. About 20 minutes before you are ready to serve it, add the avocado and the basil and stir in gently.

5. I have refrigerated it overnight and it has done fine. Stir gently just before serving.

guarniciones May 19, 2016 02:21