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Cob Salad of Corn, Avocado and Tomato with Basil Oil
1½ cups whole kernel corn, cooked, or thawed if frozen 4 tomatoes, cored and cut in wedges 1 large just-ripe avocado, cut in chunks 2 tbsp finely chopped red onion 2 spring onions, thinly sliced ¼ cup Basil Oil ½ tsp salt ground black pepper
© Annabel Langbein Media
Toss all ingredients together and season to taste. Serve with meat or poultry.
Prepared salad can be stored in the fridge for up to 2 hours. For longer storage add the avocado at serving time. Return to room temperature before serving.
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