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VIBES: De Barge “Stay With Me”


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


  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.


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