Corn Salad

Corn and salad are two words I never really thought about putting together until . . . okay, you probably guessed it . . . I tried the recipe in one of the meal delivery boxes.  This is so good!  And it's good for you.

For the salad:

10 oz bag of frozen sweet corn  (I use Birdseye Steamfresh)

1/4 red onion, sliced thin

1 cup cherry tomatoes, sliced in half

1 avocado, diced

1 cup spinach roughly chopped

For the dressing:

4 Tbsp olive oil

6 Tbsp apple cider vinegar

1 tsp sugar

1 tsp Dijon mustard

Salt and pepper to taste

                               

In a small mixing bowl, combine all of the dressing ingredients with a whisk and set aside. 

Pour the frozen corn into a colander and rinse to defrost.  Once corn has defrosted, place it in a bowl and add the remaining ingredients and toss to combine.  Drizzle with as much of the dressing as you like.  Toss to coat all of the ingredients.  Serve.