Country Corn Salad With Cumin Vinaigrette

• 1/2 cup fresh cilantro
• 2 large garlic cloves
• 2/3 cup Safflower oil
• 1/4 cup red wine vinegar
• 1 tablespoon sugar
• 12 teaspoon salt
• 1/2 teaspoon cumin
• Freshly ground pepper
• 1 small red onion
• 2 medium zucchini, cut into feed tube lengths
• 2 large celery stalks, strings removed, cut into feed tube lengths
• 1 medium green bell pepper, halved and cored
• 2 cups cooked or frozen corn
• 1 large avacado cut into 1/4 inch dice
• 3 heads Bibb lettuce
• Fresh cilantro sprigs

1. For vinaigrette: Place cilantro leaves in processor work bowl. With machine running drop garlic through the food tube and mince. Add oil, vinegar, sugar,salt, cumin, salt and pepper and process 3 seconds to blend thoroughly. Leave vinaigrette in work bowl.
2. Insert french fry disk: Stamd onion and cut using medium pressure. Repeat with zucchini and celery. Arrange green pepper in feed tube and cut using light pressure. Transfer mixture to large bowl. Stir in corn ( can be prepared 2-4 hours ahead and chilled)
3. Just before serving gently mix in avacado. Drain any liquid from salad. Adjust seasonings. Arrange lettuce leaves into a cup shape on plates. Mound some of salad in centre of each. Garnish with cilantro sprigs
4. Note: Salad can be made omitting lettuce and served in a bowl. The salad goes much farther this way, for serving a crowd

fresh cilantro, garlic, safflower oil, red wine vinegar, sugar, salt, cumin, freshly ground pepper, red onion, zucchini, celery stalks, green bell pepper, corn, avacado, bibb lettuce, cilantro

Taken from www.epicurious.com/recipes/member/views/country-corn-salad-with-cumin-vinaigrette-1270308 (may not work)