INGREDIENTS
1 pint
ripe cherry tomatoes, (halved)
5
small Persian cucumbers, (coined)
2
large avocados, (diced)
1
large corn on the cob, (corn cut off the cob)
2 tbsp
balsamic vinegar
1 tbsp
red wine vinegar
1 tbsp
Dijon mustard
1
garlic clove, (minced)
1/4 cup
good quality olive oil
Fine sea salt and freshly cracked black pepper