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
4 bacon slices, cooked and crumbled
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.
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