Curious Traveler Corn Salad with Avocado and Hot Peppers
By FBWorld Team

During the heat of summer, a fresh, crisp salad can really hit the spot, and this recipe from the Curious Traveler is a winner. So, whether you are enjoying a quite dinner at home or getting together with a group of friends, this salad will make a lot of taste buds happy.

Corn Salad with Avocado and Hot Peppers

Yield: 6 to 8 servings

Ingredients For the Dressing:
1/4 cup Curious Traveler Lemon Shandy
1/4 cup Olive or Canola Oil
1/2 tspn. Salt
1/2 tspn. Ground Black Pepper
Finely Grated Zest of 1 Lemon
Juice of 1 Lemon (about 2 tablespoons)
1 tspn. Honey

Ingredients For the Salad:
1/2 cup Curious Traveler Lemon Shandy
3 cups Corn Kernels, (from 4 fresh ears corn, or canned or frozen)
1 Ripe Avocado, (peeled and diced)
1 Jalapeno Pepper, (stemmed, seeded, and minced)
1/2 cup halved Grape Tomatoes
1/2 Red, Yellow or Orange Bell Pepper, (chopped)
4 Scallions, (trimmed and chopped (white and green parts)
1/3 to 1/2 cup chopped Fresh Cilantro Leaves

Make the dressing: Combine all the dressing ingredients together in a jar. Cover and shake to mix. Set aside.

Bring the Curious Traveler Lemon Shandy to a low boil. Add the kernels and cook for 2 to 3 minutes. Drain, place in a large bowl and set aside to cool. Add the remaining ingredients and toss. Shake the dressing; pour over the salad (you won't use it all; save the remaining dressing for another use).

Serve immediately or cover and refrigerate for up to 8 hours. Bring to room temperature before serving.

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