THE NEW YORKER ARTICLEDec 12, 2016
Labor Day is the perfect time to take things easy, even in the kitchen. We're throwing some burgers, hot dogs and chicken on the grill, and tossing a big, fresh salad. Using corn and cherry tomatoes from the garden and the local farmers' market, this family recipe keeps the spirit of summer alive in every bite, long after the days start getting shorter. SANDRA'S CORN AVOCADO SALAD Salad Ingredients: 2 cups fresh, uncooked corn, cut from the cob 1 cup chopped cilantro 1 avocado 1 pint cherry tomatoes, each cut in half Dressing Ingredients: 2 tbsp. olive oil 1 tbsp.