Summer Corn Salad

In a large bowl, stir together the olive oil, vinegar, garlic, jalapeno, sugar, salt and pepper. Stir and let sit for a minute to let all the flavors combine.

To the same bowl, add the rest of the ingredients. Start with the corn while it’s still hot from being cooked—it will soak up the vinaigrette, and you will hear a choir of angels singing. Add the rest of the vegetables, avocado, and the cilantro, and give it a good stir. Add the lime juice, stir again.

Let the salad sit for about half an hour (or longer!) so the flavors can meet and fall in love. This is extremely adaptable—add whatever veggies tickle your fancy! My husband likes to add extra jalapeno, I sometimes add cucumber. Go wild!