Simple Summer (Shovel) Salad

Nothing says summer like corn on the cob. BBQs, pools, sand, bonfires and corn...it just works. So when my aunt Melanie introduced me to this recipe a few July's back it's been my summer staple ever since. I don't dare arrive at a pool party, BBQ or picnic without it. It's fresh, easy, healthy, shovel-it-in-your-mouth-while-standing-in-the-kitchen good.

And it's ok if you shovel this salad in your mouth because corn is high in fiber, folate, vitamin B1 and B5. Folate-rich diets are associated with a reduced risk of colon cancer and heart disease. Vitamins B1 (thiamin) and B5 (pantothenic acid) are integral to cognitive function and energy production--metabolism of protein, lipid and carbohydrates. So, go right ahead....shovel.

You'll need:

• 6 ears corn
• 2 cups halved cherry tomatoes
• 1/2 cup thinly sliced red onion
• 1 large avocado, cut into 1/2-in. cubes
• 1/3 cup chopped fresh basil leaves (I LOVE basil so I usually add more)
  
• 2 tablespoons Champagne vinegar (I used apple cider vinegar)
  
• 1 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

How To:

• Cook corn in a large stock pot of boiling water 3-5 min, rinse with cool water and cut off the cob.
  
• Add chopped onions, tomatoes, avocado and basil
• Mix remaining ingredients into a vinaigrette and pour over all ingredients, gently toss

I often like it best after it's had a little time to chill in the fridge, gives the flavors time to make friends.

Recipe From: Sunset Magazine