VIBES: De Barge “Stay With Me”

INGREDIENTS:

For the Salad:

• 4 medium ripe tomatoes, cut into large chunks
• 1/2 red onion sliced paper thin
• 3 cobs of corn, cut off the cob
• 1 avocado, diced

For the Cilantro Vinaigrette:

• 1 cup roughly chopped fresh cilantro (lightly packed)
• 2 tablespoons lime juice (from about 2 limes)
• zest from 1 lime
• 2 teaspoons white wine vinegar
• 1/4 teaspoon ground cumin
• 2 tsp honey
• Kosher salt and freshly ground black pepper
• 1/2 cup olive oil

DIRECTIONS:

1. Make the Vinaigrette by blending all ingredients in a blender. Taste for salt, adjust.
2. Marinate the onions in a tbsp of the vinaigrette and set aside.
3. Boil a large pot of water. When the water comes to a boil, drop the corn cobs in for 5 minutes then remove from heat and cut kernels the cob.
4. Once the corn has cooled, combine all salad  ingredients and coat with a few Tbsp of the vinaigrette and the diced avocado. Serve immediately.
5. *Can be made ahead by leaving the vinaigrette off the salad. Add just before serving.