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Chill salad up to 24 hours ahead before adding the avocado.

Vanessa McNeil Roccio
Recipe by Southern Living May 2013

Gallery

Brown Cannon III; Styling: Vanessa McNeil Roccio

Recipe Summary

hands-on:
20 mins
total:
1 hr
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°. Toss corn with 1 Tbsp. olive oil, and spread in a single layer in a jelly-roll pan. Bake 7 to 8 minutes or until golden brown. Cool 10 minutes. Combine corn, tomatoes, and next 2 ingredients.

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  • Whisk together vinegar and next 5 ingredients in a large bowl; add tomato mixture, and toss to coat. Gently stir in avocado. Let stand 20 minutes, stirring occasionally. Top with basil just before serving.

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