Garden Veggie Salad

I needed to use up some corn on the cob that wasn’t bad but definitely not the best.  My sister-in-law makes a salad similar to this often and so I decided to borrow the recipe.  It was delicious.  I even think that if you threw a can of black beans, drained and rinsed, into this, it could be a meal in and of itself.

Garden Veggie Salad

1 avocado, cubed
1 orange bell pepper, diced
5 ears corn
2 c. cherry tomatoes, halved
1/2 c. basil, chopped
1/4 c. red onion, minced

3 Tbsp. olive oil
3 Tbsp. white wine vinegar
1 Tbsp. dijon mustard
salt/pepper to taste

Instructions:

Heat a large pot of water to boiling.  Add corn and bring back to a boil.  Turn off the heat and let sit for 5 minutes.  Drain and let corn cool. Using a sharp knife, cut corn from the cob.

In a large bowl, combine veggies.  In a small bowl, whisk together olive oil, white wine vinegar, dijon mustard, and salt/pepper.  Pour over veggies and serve cold.

Food for Thought: Any veggies work in this, carrots, sugar snap peas, potatoes, etc.  It’s a nice way to use up any veggies from around your kitchen. 

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