Corn and Vegetable Salad

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Ingredients

  • 2 ears fresh supersweet corn, husked
  • 1 cup radishes cut in wedges
  • 1 medium tomato, diced
  • 1 ripe avocado, peeled and diced
  • ½ cup bottled Italian dressing

Cut kernels from corn (makes about 1-½ cups); place in a bowl with radishes, tomato, avocado and salad dressing, toss gently. Serve on a bed of lettuce, if desired

YIELD: 4 cups

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