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The sweet crunch of raw corn combined with juicy tomatoes and buttery avocado makes for a colorful riot of flavors and textures in this summer salad. Dress the salad with lime juice and, if you like, toss in some fresh basil or cilantro too. marthastewart.com
2 cups cooked corn, fresh or frozen (see Note) 1-2 avocados, cut into 1/2-inch cubes 1 pint cherry or grape tomatoes, halved 1/2 cup finely diced red onion Dressing: 2 tablespoons olive oil 1/2 teaspoon grated lime zest 1 tablespoon fresh lime juice 1/4 cup chopped cilantro 1/4 teaspoon salt 1/4 teaspoon pepper
fresh tomatoes handful fresh basil leaves ½ t salt ¼ clove garlic juice of ½ lemon a few tablespoons olive oil pepper to taste To make the dressing, combine the basil, salt and garlic in a pestle and mortar and pound until you have a relatively smooth paste. Add the lemon juice and olive oil.