Fresh corn, tomatoes and avocado are offset by tangy blue cheese and pine nuts in this easy-to-make salad. Perfect for weekend barbecues or as a quick accompaniment to leftovers.
5 ears of fresh corn
2 plum tomatoes, seeded and finely diced
1/4 avocado, finely diced
3 tablespoons crumbled blue cheese
3 tablespoons pine nuts, lightly toasted
2 tablespoons chopped parsley
sea salt, to taste
ground pepper, to taste
3 tablespoons white balsamic
4 tablespoon olive oil
Cut the corn kernels off the cob. Combine the corn , tomatoes, avocado, blue cheese, nuts and parsley in a mixing bowl. Pour the vinegar and olive oil over the ingredients. Gently toss together and adjust seasoning with salt and pepper. Allow to chill one hour.