Golden Girl Salad

3 cups corn kernels, divided

2 teaspoons Dijon mustard

Juice of 2 lemons

3/4 cup olive oil

1 (14-ounce) package Cole slaw mix

1 yellow bell pepper, cut into thin strips

8 ounces mixed cherry 

tomatoes (yellow and red)

1 avocado, diced

Salt and pepper to taste

In a blender, combine 2 cups corn, mustard, lemon juice and olive oil. Blend until smooth, then season to taste with salt and pepper. Add remaining corn to large dry skillet over medium-high heat. Let cook without disturbing until lightly charred, about 3 minutes. 

In a salad bowl, combine Cole slaw mix, bell pepper, tomatoes, avocado and cooked corn. Drizzle with dressing and toss to coat. Season with salt and pepper to taste. Serve immediately.