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Source: Sunday Dinner

Tomato, Avocado and Corn Salad
Keeping it simple is what summer is all about, and this colorful salad is nothing if not simple. Without questiom, the joys of summer include juicy, full-flavored tomatoes and tender corn; this salad takes glorious advantage of them.
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Serves: 6
Prep Time: 20 minutes
Cook Time: 48 minutes
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2 red onions, cut into 1/4-inch-thick rings
1 to 2 tablespoons olive oil
3 ears fresh corn, husked
4 to 6 tomatoes, cut into 1/2-inch dice
3 ripe avocados, peeled, pitted and cut into 1/2-inch dice
1/4 cup flat leaf parsley, finely chopped
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper, to taste

1. Preheat oven to 350 degrees Farenheit.
2. Lay the onion rings in a roasting pan and sprinkle with the olive oil, tossing gently to mix. Bake for about 25 minutes, until tender. Shake the pan occasionally to keep the onions evenly coated and to prevent burning. Set aside to cool.
3. Meanwhile, bring a large pot of lightly salted water to a boil over high heat and cook the corn for 3 minutes. Drain and rinse under cold, running water to halt cooking. When cool enough to handle, scrape the kernels off the cobs and transfer them to a bowl. Add the roasted onins, tomatoes, avocados and parsley and toss gently. Add the vinegar and oil, season with salt and pepper and toss gently. Taste and adjust the seasonings. Serve immediately or cover and refrigerate until ready to serve.

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