Salad

Fresh Corn and Avocado Salad is for Salad.

Fresh Corn and Avocado Salad takes 30 minutes to prepare.

Fresh Corn and Avocado Salad takes 5 minutes to cook.

Fresh Corn and Avocado Salad makes 12 servings.

The ingredients for Fresh Corn and Avocado Salad are:

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!

Here is how you make Fresh Corn and Avocado Salad:

Serving Size:?Makes 12 servings

The nutritional information for Fresh Corn and Avocado Salad is:

• Servings Per Recipe: 12
• 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

The dietary needs meet for Fresh Corn and Avocado Salad is Vegetarian