Summer Corn Salad - from CSA member Leah

Last night I made a cool summer salad utilizing items from the CSA and my garden. The recipe was my variation on a FoodNetwork recipe, and it's colorful, fresh tasting and delicious. Their recipe called for yellow corn and red tomatoes, but this version is gorgeous! *=from the CSA; **=from my garden

• 2 cups cooked Heirloom Rose Potpourri Corn* (I didn't quite have 2 cups)
• 1 pint yellow pear tomatoes, halved**
• 1 bunch cilantro, chopped*
• 1 avocado, cubed
• 1-2 small purple onion & greens, chopped*

Newman's Own Light Lime Vinaigrette Dressing Kosher Salt & Fresh Ground Pepper Boil the corn on the cob as usual. Rinse, cool by submersing in ice water bath. Cut kernels from cob and place in a chilled glass or ceramic bowl. Add halved tomatoes, chopped cilantro, cubed avocado and chopped onion & greens. Pour dressing over, to taste (start with 2 tablespoons), salt & paper to taste. Toss to incorporate. Chill until ready to serve. Enjoy as a summer salad!