Tomato, Corn, and Avocado Salad with Spicy Vinaigrette

By cmschnettler

Ingredients

• 1/4 cup diced bacon
• 2 ears yellow corn
• 1 tablespoon extra-virgin olive oil
• 1/2 lime, juiced
• 1 garlic clove, minced
• 1/2 jalapeno, finely diced (ribs and seeds removed, if desired)
• 2 tablespoons cilantro, finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups cherry, pear and/or grape tomatoes, halved
• 1 avocado, chopped

Details

Servings 4
Adapted from recipe.com

Preparation

Step 1

In a large frying pan, saute bacon until crisp, about 5 minutes, stirring frequently. Using a slotted spoon, transfer to a plate lined with paper towels to drain.
Cut corn kernels from cobs. Add to skillet with bacon drippings and saute over medium-high heat until cooked through, about 5 minutes. Set aside to cool.
In a small bowl, whisk oil, lime juice, garlic, jalapeno, cilantro, salt and pepper to make the vinaigrette.
In a large bowl, gently toss bacon, corn, tomatoes, avocado and vinaigrette to combine.