Fresh Corn and Avocado Salad

Name: Fresh Corn and Avocado Salad Recipe
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 12
Ingredients: 6 ears white corn; 2 cups halved cherry tomatoes (use yellow and red); 1/2 cup thinly sliced red onion; 1 lg avocado cut into 1/2 inch cubes; 1/3 cup chopped fresh basil leaves (don't use dried basil); 4-5 Tbsp Girard's Light Champagne Salad Dressing; 1 tsp Dijon mustard; Salt/Pepper to taste; Cook corn cobs in hot water boiling for 3-5 minutes. Place in the corn in the pot after the water starts to boil. Remove and drain water. Let cool.; Combine tomatoes onion avocado and basil in large bowl. Add dressing and dijon mustard salt & pepper.; Cut corn off cob and place corn in bowl with mixture. Combine well. Taste if more salt & pepper is needed.; Salad is best chilled. Cover bowl and place in refrigerator for at least 2 hours before serving. Can be made a day ahead. Bon Appetit!

Minutes to Prepare: 30
Minutes to Cook: 5

Number of Servings: 12

Ingredients

6 ears white corn2 cups halved cherry tomatoes (use yellow and red)1/2 cup thinly sliced red onion1 lg avocado cut into 1/2 inch cubes1/3 cup chopped fresh basil leaves (don't use dried basil)4-5 Tbsp Girard's Light Champagne Salad Dressing1 tsp Dijon mustardSalt/Pepper to tasteCook corn cobs in hot water boiling for 3-5 minutes. Place in the corn in the pot after the water starts to boil. Remove and drain water. Let cool. Combine tomatoes, onion, avocado and basil in large bowl. Add dressing and dijon mustard, salt & pepper.Cut corn off cob and place corn in bowl with mixture. Combine well. Taste if more salt & pepper is needed.Salad is best chilled. Cover bowl and place in refrigerator for at least 2 hours before serving. Can be made a day ahead. Bon Appetit!

Directions

Serving Size:�Makes 12 servings

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 64.3
Total Fat: 3.3 g
Cholesterol: 0.0 mg
Sodium: 308.1 mg
Total Carbs: 8.4 g
Dietary Fiber: 1.6 g
Protein: 1.6 g

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