Vegetable salads are a big deal at my house during the summer. I make them at least 3-4 times a week. They go with everything: meat, fish, poultry, vegetarian dinner. They’re colorful. They can be made ahead. They’re dairy-free, (although you can certainly add some crumbled cheese to most of them, including in the recipe below).
I’ve made this particular salad dozens of times, adding ingredients here and there if I have them — cucumber, canned chick peas, celery, crumbled feta or goat cheese (and once I made it with blue cheese), etc.
All good. This dish is a good pick for a July 4th weekend barbecue. We eat it at room temperature, when the flavors are at their best.
Corn, Avocado and Tomato Salad
2 ears of corn (about 1 to 1-1/2 cups kernels)
1 small red bell pepper, deseeded and chopped
3-4 scallions, chopped
1 avocado, cut into bite size chunks
2 cups cut up grape or cherry tomatoes
2 tablespoons olive or avocado oil
2-3 tablespoons white wine vinegar
2 teaspoons fresh thyme leaves
salt and freshly ground black pepper to taste
Steam, poach or grill the corn, let cool and scrape the kernels into a bowl. Add the bell pepper, scallions, avocado and tomatoes. Pour in the olive oil and toss the ingredients to distribute them evenly and coat them with the oil. Add 2 tablespoons of the white wine vinegar, the thyme and a sprinkle of salt and pepper. Taste and add more vinegar if desired. Let rest for about 10 minutes before serving.
Makes 4-6 servings