You are here: Home » Recipes » Avocado and Corn Salad Avocado and Corn Salad Recipe by Our Cookbook Collection Yield servings This recipe can also be served as an appetizer. I love to serve this with brown rice chips. Lara Ferroni PrintEmail Ingredients 1 large avocado, peeled, pitted, and cut into small cubes2 cups chopped tomatoes, cleaned, cored, and destemmed1/3 cup torn fresh basil leaves cup white or yellow corn1/4 teaspoon sea salt or kosher salt1/4 cup chopped raw cashews -- lots of fresh cracked pepper1/4 -- cup extra virgin olive oil2 tablespoons sherry vinegar1 teaspoon Dijon mustard Instructions Mix all the ingredients together except for the olive oil, sherry vinegar, and mustard. In a separate small bowl, whisk together the oil, sherry vinegar, and mustard until the mixture thickens slightly. Pour this over the salad mixture and toss. Place the salad in the refrigerator (covered) for up to 1 hour to allow the flavors to mix. Serve chilled. From the book Gluten-Free Vegan Comfort Food, by Susan O’Brien. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012.