Serves: 6
Time: 30 Minutes

6 ears corn
2 cups halved cherry tomatoes
½ cup thinly sliced red onion
1 large avocado, cut into ½ inch cubes
1/3 cup chopped fresh basil leaves
2 tbsp. Champagne vinegar
1 tsp. Dijon mustard
¼ extra-virgin olive oil
¼ tsp each kosher salt & freshly ground black pepper

1. In a large pot of boiling water, cook corn until warmed through, 3 to 5minutes. Rinse with cold water until cool.
2. Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl.In a small bowl, combine remaining ingredients to make the vinaigrette,whisking until blended.
3. Cut corn kernels off cobs and add to salad, then pour in vinaigrette andtoss gently to combine.

Nutrition facts per serving: 245 calories, (153 cal from fat), 4.5 G protein,
17 G fat (2.5 G saturated), 25 G carbohydrates (4.4 G fiber), 92 mgsodium.