| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Passive Time | 15 minutes |
| Servings |
people
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Ingredients
Corn, Tomato, & Avocado Salad
- 3 ears corn shucked
- 2 cups cherry tomatoes halved
- 1 avocado thinly sliced
- 1/4 red onion diced
- 1/4 cup fresh basil chopped
Dijon Vinaigrette
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Ingredients
Corn, Tomato, & Avocado Salad
Dijon Vinaigrette
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Instructions
Corn, Tomato, & Avocado Salad
- Preheat your grill to 500 degrees. Once heated, grill the ears of corn for 10 minutes total, rotating once or twice during the cooking time. Let the corn cool. Once cool, cut the corn off the cob.
- In a large bowl, gently stir together the corn, cherry tomatoes, avocado, red onion, and basil.
Dijon Vinaigrette
- In a measuring cup, whisk together the olive oil, red wine vinegar, dijon mustard, garlic, salt, and pepper.
- Pour the vinaigrette over top of the salad, gently tossing it to coat.
- Serve at room temperature. Eat!
Recipe Notes
Our wine choice: Château Souverain 2016 Sauvignon Blanc. This crisp white has notes of fresh basil, lemon, lime - a refreshing white to pair with this beauteous salad.
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