Mom's Italian Corn Salad

This salad is so good and pretty that you won't ever bring anything else along to a potluck. I brought this to my friend, Kym's house last weekend and got rave reviews. I got the recipe from my mom, and goodness knows where she got it. The original recipe called for balsamic vinegar. I used that when I made it last weekend, but this weekend I wanted to try it with white wine vinegar instead (I'm not a huge fan of balsamic vinegar, and it stained the mozzarella in an unappealing way). It turned out great. I also added a touch of lime juice because I think everything tastes better with lime juice. Except for cereal, I guess. Here is the recipe with all of my alterations.

MOM'S ITALIAN CORN SALAD

2 ears of corn, cut from the cob*

1 pint cherry tomatoes, halved

4 oz. fresh mozzarella cheese, cubed

1/3 cup coarsely chopped fresh basil leaves

5 tbs. extra virgin olive oil

2 tbs. white wine vinegar

sea salt (to taste)

black pepper (to taste)

lime juice (to taste -- maybe about a teaspoon or two)

1. Combine corn, tomatoes, mozzarella, and basil in a bowl.

2. In another bowl, whisk together the olive oil, vinegar, salt, and pepper. Pour the dressing over the salad and toss gently.

3. Refrigerate for 30 minutes, then add more salt and pepper if necessary before serving.

* I used this super hilarious OXO Good Grips Corn Stripper. My mom bought it for my husband because she knows he loves his corn cut OFF the cob.

Nectar of the gods or, Avocado Salsa

This recipe is awesome. AWESOME. I put the salsa over tilapia but it would also be great on hamburgers, with chicken, or as a side.

2 avocados, peeled, pitted, and chopped

1 large tomato, chopped

1/3 cup chopped onions

3 tbsp rice vinegar

2 tbsp lime juice

2 large-ish cloves of garlic, minced

1/2 tsp crushed red pepper

Mix it all up. Cover it all up. Chill for 1 - 2 hours. Re-mix. And prepare to be blown away.