Texas Corn Salad
Makes 8 servings
In a large saucepan, bring water to a
boil and add the corn.
Cook for 3 minutes. Cut off kernels. If
using frozen corn, cook according to package directions.
In a medium bowl, add the corn,
cucumbers, olives, tomatoes, and onion. Mix.
In a small bowl, add the vinegar, olive
oil, garlic, pepper, salt, and sugar. Whisk.
Add the corn mixture and gently
Cover and chill for 1 hour.
Cut avocados in half, remove pits, and
Spoon chilled salad into avocado halves.
Place the chilled salad in a plastic container and place
in your ice chest for storage until getting to the picnic.