Ingredients:

For the salad:
3 c. fresh corn (cut from about 6 small ears of corn)
5 medium tomatoes, halved, seeded, chopped
Diced avocado from 2 avocados, avocados should be somewhat firm
2/3 c. finely chopped red onion, optional

For the dressing:
1/4 c. olive oil
1/4 c. chopped fresh cilantro
2 T. chopped fresh mint
2 T. white wine vinegar
1 T. fresh lime juice
2 t. packed golden brown sugar
1 garlic clove
salt and pepper

Directions:

Combine first four ingredients in a large bowl and set aside. In blender, puree the remaining ingredients until smooth. Just before serving, pour dressing over corn mixture and toss.