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