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The wonderful flavors of summer come together in this salad. Plus, there is bacon.
Cook the corn in a pot of boiling water for 10 minutes. Remove it from the water and place under cool water so it is easy to handle. Cut off the corn kernels and place them in a large bowl.
Cook the chopped bacon in a skillet over medium heat until crispy. Remove bacon from the skillet and drain it on a paper towel. Remove all but one tablespoon of bacon grease from the pan, reserve extra bacon grease. Add the chopped onion to the pan and sauté until tender.
Into the bowl with the corn add the halved tomatoes, sautéed onions, sliced basil and apple cider vinegar. Stir to combine. Taste for seasoning and add salt and pepper. You can also add some of the reserved bacon grease at this time if you are so inclined.
Carefully stir in the diced avocado, until evenly combined. Top with crumbled bacon.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!