Sharon’s Corn Salad
3 ears of corn, boiled or microwaved
1 red pepper, 1 orange pepper, 1 yellow
pepper, diced
2 large firm heirloom tomatoes, diced
1 bunch Italian parsley, soaked, rinsed and
roughly chopped
1 purple onion, thinly sliced
1 ripe avocado, cubed
6 radishes, thinly sliced
Plantain chips or corn chips, for garnish
Dressing
1/3 cup olive oil
2 limes, juiced
Salt and pepper
Strip kernels of corn from the cob and place in a large bowl.
Add the peppers, tomatoes, parsley, onion, avocado and radish.
Just before serving, pour in the salad dressing and toss well.
