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Fresh Mozzarella Salad with Avocado, Roasted Corn and Grape Tomatoes

Serves 4 to 6
Time 45 min
Serve this salad with chicken, fish, grilled tofu or simply on its own to wow a crowd. With tomatoes, corn, chives, basil and black beans, it packs a healthy dose of antioxidants.
Ingredients
  • 4 ears sweet corn, in the husk
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic finely chopped
  • 2 tablespoons finely chopped fresh chives
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 pound fresh mozzarella cut into 1/4-inch cubes
  • 2 ripe avocados halved, peeled and cut into 1/4-inch cubes
  • grape tomatoes halved
  • 1/2 cup cooked black beans
  • 10 large fresh basil leaves cut into thin strips
  • 5 cups baby arugula, spinach or romaine lettuce for serving
Method

Preheat the oven to 400°F. Soak corn in the sink or a bowl filled with cold water for 10 to 15 minutes.

Meanwhile, prepare vinaigrette by whisking together oil, vinegar, mustard, garlic, chives, salt and pepper. Set aside.

Place soaked corn on a rimmed baking sheet lined with parchment paper. Roast until kernels are tender, about 25 minutes. Cool to room temperature, then discard husks and silks. Cut the kernels off the cobs and put them in a large bowl. Add mozzarella, avocados, tomatoes, black beans and basil.

Drizzle the dressing over the salad. Toss gently to combine. Serve over the arugula.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 ears sweet corn, in the husk
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic finely chopped
  • 2 tablespoons finely chopped fresh chives
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 pound fresh mozzarella cut into 1/4-inch cubes
  • 2 ripe avocados halved, peeled and cut into 1/4-inch cubes
  • grape tomatoes halved
  • 1/2 cup cooked black beans
  • 10 large fresh basil leaves cut into thin strips
  • 5 cups baby arugula, spinach or romaine lettuce for serving