Tomato and Cucumber Salad with Corn  (All the Tastes of Summer in One Bite)

Submitted by Cheryl Natale- Daughter living in Fort Lauderdale

Ingredients

• 4 cucumbers
• 4 ears of corn
• 1 dry pint of cherry tomatoes
• 8 oz  green beans 
• 8 oz chopped avocado 
• ¼ cup coarsely chopped fresh basil
• 1 small red onion 
• 1 lemon ( for juice)
• Salt and pepper to taste
• 2 oz Olive oil 
• 2 oz Red wine vinegar 

Preparation

1. Peel and slice  cucumbers then  remove seeds.   Cut about  ½ inch thick 
2. Boil corn for 4-5 minutes or until tender then set aside to cool, once cool cut and add to bowl
3. Then halve the cherry tomatoes 
4. Trim the Green beans and then boil for 3 minutes then strain and cut into 1 inch lengths and let cool 
5. Then thinly slice 1 small Red onion  
6. Dice 2 avocados and mix them into your salad 
7. Juice  one lemon and mix it into the salad
8. Sprinkle your coarsely chopped basil on top 
9. Add Red wine, olive oil, and salt and pepper to taste 

Tips

Salad can be made the day before but be sure to only add the avocado , oil and vinegar right before serving

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