Ingredients
- Summer Corn Salad
3-4 ears of corn
1-2 avocados
1 tomato
1/2 green bell pepper
1/2 fresh jalapeno
1 cucumber
juice of 1 lemon
1 tsp organic cane sugar
2 T canola oil
2 T red wine vinegar
salt and pepper to taste
Cook the corn in boiling water, about 10 minutes or so. While the corn cooks, cut up the vegetables and place them in a large bowl. By the time you’re done with that, the corn should be done. Using a pair of tongs, remove the cobs from the hot water and place them under cool running water (this will make it a little less painful to cut the still-hot cobs; your other option is to let them cool completely before cutting). Cut the kernels from the cobs and add them to the bowl of veggies. Add the lemon juice and seasonings to the bowl and mix.
Description
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