Summertime is made for bright, fresh and crunchy salads full of the bounty of seasonal ingredients and this salad takes advantage of the season bounty and would be perfect accompanied to a barbecue or 'bring a plate' event. —Sylvie Taylor @ Roamingtaste
scallions, finely sliced
small cherry or small plum tomatoes, quartered
cucumber, thinly sliced
corn cobs, cooked and kernals removed from stalk
fresh mint, finely chopped
fresh cilantro, finely chopped
In This Recipe
Place the scallions, tomatoes, cucumber and avocado in a bowl.
Fry the bacon in a frying pan until slightly crispy, remove and allow to drain on paper towels.
Add the corn to the frying pan on medium heat to cook until lightly charred in the bacon fat. Remove from the heat and allow to cool for 5 minutes. Add the finely chopped fresh herbs, olive oil and pesto, stirring to coat.
Add the corn to your serving dish, roughly chop the bacon and add to the corn. Add the remaining ingredients to your serving dish.