This colorful summer salad goes great with most meals. Just add some corn in with the juicy olives and your good to go.
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5 cups roasted corn kernels 1 cup red bell pepper, finely diced 1/2 red onion, cup very thinly sliced and quartered 2 cups Pearls Large Pitted Olives (one can), drained and cut in half lengthwise 1/4 cup fresh basil leaves, finely cut in a chiffonade
Dressing Juice of two limes 2 tablespoons seasoned rice vinegar 1/4 cup olive oil Salt & pepper, to taste
Garnishes Zest of one lime 1 avocado, cut into thin slices
Combine the first six ingredients in large bowl and mix gently. Whisk together dressing ingredients in a small bowl or jar and set aside. Add dressing and toss. Taste for seasoning and add salt and pepper as needed. Garnish with fresh lime zest, and avocado slices.