Avocado and Grilled Corn Salad with Cilantro Vinaigrette
1 bag of shoepeg frozen corn (original recipe calls for grilled ears of corn)
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 English cucumber, skin on and chopped small dice
Combine in a medium size bowl and refrigerate until ready to use.
6 T. Olive oil2 T. Sherry vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
Pepper to taste
Add all of the above ingredients in a small mason jar and shake really well. Taste and adjust seasoning as you desire.
When ready to serve, combine the dressing and other ingredients into a large bowl. I like to add a little at a time so it mixes easily with the vinaigrette and gets evenly coated.