Tomato-Corn-Avocado Salad

  • 1 T. olive oil
  • 1 clove garlic, peeled and minced
  • 2 T. white wine vinegar
  • Salt and pepper, to taste
  • 1 c. chopped sweet peppers — use a variety of colors for a very pretty salad
  • 1 pint grape tomatoes, halved
  • 1 small cucumber, quartered and sliced
  • 1 c. sweet corn — fresh is best, but thawed frozen corn will also work
  • 1 ripe avocado, chopped

In a small resealable jar, combine the first 4 ingredients (olive oil through salt and pepper) and shake vigorously to form a dressing. Set aside.

Combine the remaining ingredients in a bowl. Add the dressing and toss lightly to coat. Serve immediately.

  • Yields: 4-6 servings
  • Preparation Time: 15 minutes

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