Summer Corn Tomato Cucumber Salad GUEST BLOG

 While visiting my sister she made this great salad from blogger GrossyPelosi - we enjoyed but would change a few things - see below... we will make it again next time with ripe avocados!

5 ears of corn  (I would blanch next time)

18 oz of cherry tomatoes 

2 large cucumbers 

2 handfuls of fresh basil 

2 handfuls of fresh cilantro or fresh mint (we used mint -I prefer cilantro)

⅓ cup lime juice 

⅓ cup olive oil 

2 tablespoons spicy brown mustard 

Salt Pepper 

Red pepper flakes 

2 avocados, optional ( love avocado we had one that wasn't ripe so it was minimal)

What You’ll Do: 

1. Cut up all the veggies! Slice kernels off your corn into a big bowl, slice your tomatoes in half (lengthwise), cut your cucumbers in half (lengthwise), then those halves into long strips (lengthwise) then into cubes. 

2. Avocados are optional but highly recommended here. I always throw them in if I happen to have some ripe ones on-hand as they add a nice creaminess to the salad! Cut cross sections in both directions across the avocado halves, then scoop out with a spoon. 

3. Place all the veggies into the bowl of corn and set aside. 

4. Grab your magic bullet or blender and throw in 1 handful of fresh basil, 1 handful of fresh cilantro, ⅓ cup lime juice , ⅓ cup olive oil, 2 tablespoons spicy brown mustard, salt, pepper, and red pepper flakes. Blend until smooth. Adjust flavors to your liking. 

5. Loosely chop up the last handfuls of cilantro and basil. Add the herbs to the bowl along with more salt, pepper, and red pepper flakes and stir to combine. Sometimes I squeeze a little extra lime juice into the bowl for some extra tart sass! 6. 

Serve room temperature or chilled. Same day is best. Enjoy!