Texas Corn Salad
Makes 8 servings

Ingredients

• 4 - cups water

• 3 - ears white corn or 2 cups frozen white corn

• 1 - cup cucumber, shredded

• 1 - can (8-ounces) ripe olives, sliced and drained

• 4 - plum tomatoes, diced

• 1/2 - red onion, sliced thin

• 1/2 - cup red wine vinegar

• 1/4 - cup olive oil

• 2 - cloves garlic, minced

• 1/2 - teaspoon fresh ground pepper

• 1/4 - teaspoon salt

• 1/4 - teaspoon sugar

• 4 - avocados

Directions

1. In a large saucepan, bring water to a boil and add the corn. 

2. Cook for 3 minutes. Cut off kernels. If using frozen corn, cook according to package directions. 

3. In a medium bowl, add the corn, cucumbers, olives, tomatoes, and onion. Mix.

4. In a small bowl, add the vinegar, olive oil, garlic, pepper, salt, and sugar. Whisk. 

5. Add the corn mixture and gently toss. 

6. Cover and chill for 1 hour.

7. Cut avocados in half, remove pits, and peel. 

8. Spoon chilled salad into avocado halves.

Picnicking & Tailgating

Place the chilled salad in a plastic container and place in your ice chest for storage until getting to the picnic.