By regular contributor, Vicki Brett-Gach
This colorful salad takes advantage of iconic summertime flavors that make everyone happy. It's easy and delicious, starting with fresh corn, grape tomatoes, and balsamic vinegar. With the addition of creamy avocado and aromatic basil, this salad becomes a warm weather staple.
Yield: 4 servings
Prepare the corn, steaming until tender crisp. Remove from heat. Drain, and allow the corn to cool.
Carefully remove the kernels from the cob into a bowl, with a sharp knife. (You’ll be able to skip this step if using frozen corn.) The cooked corn can be thoroughly chilled in the refrigerator at this point, until ready to assemble.
When ready to serve, in a medium size bowl, toss the corn with the tomatoes and balsamic vinegar. Season with salt and pepper. Mix well. Add avocado and basil (if using). Toss gently and serve immediately.
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