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1/2 cup olive oil 1/3 cup lemon juice 1 tablespoon red wine vinegar 2 garlic cloves, pressed 1/2 teaspoon salt 1 tablespoon vegetable oil 1 (16-ounce) package frozen white corn, thawed 1 medium cucumber, peeled, seeded, and chopped 2 large tomatoes, seeded and chopped 2 avocados 4 bacon slices, cooked and crumbled Lettuce leaves Combine first five ingredients in a jar; cover tightly, and shake vigorously. Set olive oil mixture aside. Drizzle vegetable oil over corn in a 13x9-inch metal pan. Broil 5 inches from heat (with electric oven door, leaving door partially open), stirring occasionally, about 10 minutes or until edges of corn kernels are brown; cool. Combine olive oil mixture, corn, cucumber, and tomato; cover and chill at least 2 hours. Peel, seed, and chop avocados. Add to corn mixture; sprinkle with bacon, and toss gently. Serve over lettuce leaves. Yield: 4 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |