Corn and Tomato Salad with Spicy Dressing

Dressing prepared from extra-virgin olive oil, red wine vinegar, jalapeno pepper, salt and pepper. Corn kernels, tomato pieces, red onion slices, and fresh basil tossed with dressing. Corn salad served on salad greens.

Ingredients -

1/4 cup Extra Virgin Olive Oil
3 tablespoons Red Wine Vinegar
1 Red or Green Jalapeno Pepper, finely diced
1/2 teaspoon Salt
1/4 teaspoon Ground Black Pepper
4 ears Sweet Corn, husks and silk removed, kernels cut off ears
1 Avocado, pitted, peeled and cut into chunks
1 large Beefsteak Tomato, cut into chunks
1/2 small Red Onion, very thinly sliced
1/2 cup torn Basil Leaves
1 (5 ounces) bag Baby Spinach and Radicchio Salad Blend

Preparation:

1. Add extra virgin olive oil, red wine vinegar, jalapeno pepper, salt and pepper to large bowl.

2. Stir to combine.

3. Add corn kernels, tomato chunks, red onion slices, and fresh basil to dressing.

4. Toss vegetables to coat.

5. Arrange salad greens on serving plate. Top with corn salad.

Salad Making Tips

Extra Virgin Olive Oil

The high quality oil is low in acidity and high in flavor. Extra virgin olive oil is the finest olive oil you can buy, and a staple in the making of vinaigrettes and salad dressings.

Salad Making Tips

Red Wine Vinegar

Red wine vinegar quality depends on the quality of wine from which it is produced. The finest red wine vinegars are made using the Orleans method, a process of slow, natural fermentation.

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