Summer Salad on a Budget
This is a simple, healthy salad anyone can mix up.
Total Servings: 10
4 Ears of Shucked Corn
4 Avocado's
2 Pints of Grape Tomatoes (Sliced in Half)
1 Lemon (Juice)
1/4 Cup of Olive Oil (I use a basil infused olive oil)
Kosher Salt
Black Pepper
1/2 Teaspoon of Paprika
1/4 Cup Roasted Red Peppers
Cook the corn in a large pot of boiling water for 3 minutes. Drain, and immerse into cold water. After the corn has cooled cut the kernels off and place them into a large bowl.
Add all the other ingredients to the bowl. Stir the ingredients all together.
For the best taste put the bowl in the refrigerator for over an hour to allow all the ingredients to reach max flavor.
Enjoy,
Laura
