Summer Corn Salad

Ingredients

1 lb fingerling or baby gold potatoes, halved

4 ears of fresh corn, kernels removed from the husk

1 pint cherry tomatoes, halved

1 jalapeño, diced (and seeded if you don’t want it spicy)

1 avocado, diced (not too ripe as you want it to keep its shape in the salad)

4 green onions, sliced

1/2 oz of fresh basil, chopped or chiffonade

1/2 c EVOO

3 Tb red or white wine vinegar

1/2 lemon, juiced

1 tsp salt

1/2 tsp pepper

Instructions

Preheat an oven to 400º.

Line a baking sheet with parchment paper. Arrange halved potatoes, and drizzle with EVOO, salt and pepper. Roast potatoes until golden and cooked through. About 25 minutes. Set aside to cool slightly.

In a bowl combine corn, tomatoes, jalapeño, avocado, green onions, and basil.

In a measuring cup make the dressing. Combine EVOO, vinegar, lemon juice, salt, and pepper. Whisk until combined.

When the potatoes are slightly cooled (you don’t want them totally cooled, as they will absorb more of the vinaigrette when they are slightly warm) add them into the bowl with the vegetables. Pour over the dressing, toss, and set aside (or refrigerate) for at least 45 minutes.