Corn & Tomato Salad

• 1/2 cups Chopped Red Onion
• 1 Tablespoon Olive Oil
• 4 cups Kernels Cut From 4 Ears Of Corn
• 2 cups Cherry Or Grape Tomatoes(1 Container)
• 1/4 cups Chopped Basil Leaves
• 3 Tablespoons Red Or White Wine Vinegar
• 1 whole Avocado, Chopped(optional)
• Salt And Pepper, to taste
• 2 ounces, weight Goat Cheese Crumbled

1. Cook onion in olive oil for 5-7 minutes. Add corn, cook and stir until tender, about 7 minutes.
2. Pour mixture into a serving bowl and stir in tomatoes, basil, vinegar, avocado and salt and pepper. Serve warm, cold or at room temperature.
3. Crumble the goat cheese over just before serving.
4. Note: I cut the stem off the corn cob, hold the cob upright on a rimmed cookie tray (otherwise the corn flies all over the counter), and cut the kernels off from top to bottom.

red onion, olive oil, kernels, cherry, ubc, red, avocado, salt

Taken from tastykitchen.com/recipes/salads/corn-tomato-salad-2/ (may not work)