summer succotash salad...

we had a family dinner last night and i wanted to bring a corn salad, unfortunately it is not quite the right season.  so i came up with this succotash salad that was a big hit!

ingredients:

1 bag of frozen white corn (thawed)
1 bag of frozen shelled edumame (thawed)
1 can of black beans (drained and rinsed)
1 small purple onion (finely diced)
12-15 cherry sized heirloom tomatoes (quartered)
2 avocados (cubed)

dressing:

1/4 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste

***i recently went olive oil/balsamic vinegar tasting and was excited to use my new products.  so the dressing on this salad was a green chili infused olive oil with honey & ginger white balsamic vinegar.  it had a good heat to it that was cut by the sweetness of the vinegar, i loved this pairing!***

how to:

mix all ingredients in a bowl, with the exception of the avocado, which should go on right before serving.  dress the salad right before serving and enjoy!

this salad was very fresh and you can also try it with; carrots, radish, celery or bell peppers for some extra crunch.  and of course you can use fresh corn when in season or some fresh basil, cilantro or parsley.