Summer Corn Salad
By á-225
Serves 4
Fresh corn, tomatoes and avocado are offset by tangy blue cheese and crunchy pine nuts in this easy-to-make salad. Perfect for weekend barbecues or served as a quick accompaniment to leftovers
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Ingredients
- Ingredients
- 5 ears corn, husked and kernels removed
- 2 plum tomatoes, seeded and finely chopped
- 1/4 avocado, finely chopped
- 3 tablespoons crumbled blue cheese
- 3 tablespoons pine nuts, lightly toasted
- 2 tablespoons chopped parsley
- 3 tablespoons white balsamic vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Preparation
Step 1
Put corn, tomatoes, avocados, blue cheese, pine nuts and parsley into a mixing bowl. Pour the vinegar and olive oil over the ingredients. Gently toss together and adjust seasoning with salt and pepper. Cover and chill for 1 hour, then serve.
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