Corn pesto salad

Delight in the flavors of sweet corn mixed with zesty pesto in this refreshing salad. Perfect for a quick and tasty culinary escape.

Ingredients:

• 3 scallions, finely sliced
• 2/3 cup small cherry or small plum tomatoes, quartered
• 1/3 cucumber, thinly sliced
• 1/2 avocado, cubed
• 6 rashers bacon
• 2 corn cobs, cooked and kernals removed from stalk
• 1 handful fresh mint, finely chopped
• 1 handful fresh cilantro, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon pesto

Instructions:

1. Combine the scallions, tomatoes, cucumber, and avocado in a bowl.
2. Cook the bacon in a skillet until it becomes slightly crispy, then take it out and let it drain on paper towels.
3. Place the corn in the skillet over medium heat and cook until it gets a light char in the bacon drippings. Take it off the heat and let it cool for about 5 minutes. Mix in the finely diced fresh herbs, olive oil, and pesto, making sure everything is coated well.
4. Transfer the corn to your serving plate, chop the bacon into small pieces, and add it to the corn. Then, mix in the rest of the ingredients on your serving dish.
5. Stir everything together until it's thoroughly mixed.
6. Present and enjoy.

Summary:

• Calories: 1362 kcal
• Fat: 115 g
• Protein: 36 g
• Carbs: 59 g
• Potassium: 1890 mg
• Magnesium: 165 mg