Corn Avocado Salad

• 3-4 ears of corn, roasted in a pan or on the grill
• 2 avocados, diced
• 1/4 cup cilantro, chopped
• 1 pint roasted grape tomatoes
• For the “dressing”:
• 3 Tbs olive oil
• 1 Tbs Red Wine Vinegar
• juice of 1 lime
• 2 garlic cloves, minced
• Salt and Pepper to taste

Preheat your oven to 375f.

On a covered cookie sheet, place the washed and dried tomatoes. Drizzle with olive oil and mince 2-3 cloves of garlic over the tomatoes. Season with salt and pepper. Roast on 375f for 30 minutes until the tomatoes are blistered and splitting. Let cool on the cookie sheet and place in a air tight container for 1 week (if they last that long!)

Roast your corn either on the grill or in a skillet. Cut the corn off of the cob. Chop the cilantro. Scoop out the avocado, chop and add to the bowl. Add the corn, cilantro and tomatoes. Drizzle olive oil over, add the Red Wine Vinegar and lime juice and garlic too. Mix gently to not break up the avocado too much. Season with salt and pepper to taste.

Serve along side any grilled meats, hot dogs, hamburgers any picnic type food. Our use this dish as a dip. Yum! A taste of summer in a bowl.