Southwestern Corn, Arugula & Pepper Jack Salad


1 clove garlic, peeled
1/2 tsp. salt
3 Tbsp. extra virgin olive oil
2 Tbsp. sherry vinegar
1/4 tsp. McCormick® Ground Black Pepper
2 1/2 cups Cascadian Farm® Organic Sweet Corn, thawed
2 Avocados from Mexico, pitted, peeled and diced
6 oz. Cabot® Pepper Jack, finely diced (about 1 1/2 cups)
1 cup chopped jarred roasted red peppers
1/4 cup chopped fresh cilantro or parsley
Fresh Express® Spinach & Arugula Tender Leaf Blend


1.Chop garlic coarsely. Sprinkle with 1/2 teaspoon salt and mash into paste with blade of knife heldsideways. Scrape into small bowl and whisk in oil, vinegar and pepper; set aside.(Alternatively, puree ingredients in blender.)

2.Combine corn, avocados, cheese, red peppers and cilantro or parsley in a large bowl. Pour reserveddressing on top and stir gently to combine. Serve immediately on a bed of greens, or cover andrefrigerate for up to 1 day.