INGREDIENTS
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2 tablespoons olive oil
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1 cup yellow corn kernels
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1 cup Mexican squash, chopped
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10 grape tomatoes, quartered
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5 radishes, matchstick cut
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10 squash blossoms, rinsed, pistils removed and sliced lengthwise
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2 Avocados from Mexico, peeled, pitted and chopped
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½ cup extra virgin olive oil
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¼ cup red wine vinegar
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1 teaspoon honey
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1 teaspoon sea salt
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½ teaspoon fresh cracked pepper