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Servings 0

Ingredients
  

  • Ingredients:
  • 4 ears sweet corn – white if possible, shucked and cleaned
  • 2 tbsps. Extra-Virgin Olive oil
  • ½ Fresh Mozzarella Mini Balls
  • 2 Cups Cherry Tomatoes Multi-colored, if possible – halved
  • ½ Cup Canned Black Beans
  • 10 Large Basil Leaves – cut into thin strips – called chiffonade I will define
  • 2 Ripe Avocados – halved peeled and cut into ¼ inch cubes
  • Herb Vinaigrette:
  • ¼ Cup Red Wine Vinegar
  • 2 tbsps. Sherry Vinegar
  • 1 ½ tsp. Dijon Mustard – grainy
  • 1 Garlic Clove – minced
  • ¼ Cup Fresh Basil – chopped – add more if desired
  • 2 tbsps. Fresh Thyme – chopped
  • 2 tbsps. Fresh Italian Parsley – chopped
  • ¼ Cup Extra Virgin Olive Oil
  • Fine Sea Salt and freshly ground pepper – to taste

Instructions
 

  • Bring a pot of water to boil over high heat. Add the shucked and cleaned corn on the cob. Let the corn come back to a boil for about one minute. Turn the heat off and let the corn sit for five minutes. Take the corn out and immediately place in an ice bath. When cool cut the corn of the cob into a large bowl.
  • Add the mozzarella, tomatoes, black beans and basil to the corn. Slowly, add the vinaigrette over the salad. Toss gently to combine. Add the avocados, salt and pepper at the end and be careful not to over mix or mash the avocado.
  • Serve in a medium-size bowl. The recipe can be doubled or tripled for larger crowds
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