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

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.