2 BBQ'd corn cobbs
2 heirloom tomatoes sliced
1 cup shredded cabbage
1/4 cup chopped cilantro
1 cup chopped cauliflower
1 anaheim chili finely diced
10 green olives halved
1/2 cucumber chopped
1/2 avocado
few slices of red onion
1 diced green onion
1/2 cup red wine vinegar
1/2 lemon juice
splash olive oil
salt and pepper
Heat BBQ to medium heat and cook corn 20 minutes either in foil or still in it's husk. Meanwhile cut all of your veggies and mix into a bowl. When corn is done cut it off of the cob into the mixture, add your dressing and salt and pepper to taste. Bet you can't guess what restaurant gave me the idea for this one?!!
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