Summer salads

As requested, here are recipes for two salads from the Independence Day celebration. These are great right now, because you don't go near a stove. Did anyone else see 102 on the thermometer this afternoon?

Watermelon-Tomato Salad
(From my friend, Rita, and her fabulous recipe vault! We doubled this recipe to serve 30.)

5 c watermelon cubes
1 1/2 lb tomatoes, cubed
3 t sugar
1 1/2 t salt
1 small red onion, thinly sliced
1/2 c red wine vinegar
1/4 c olive oil
crushed black pepper, to taste

Combine watermelon and tomatoes. Sprinkle with sugar and salt and let stand 5 minutes. Add onion, vinegar, oil and pepper. Toss to combine.


Fresh Corn and Avocado Salad
(This is what my Grandma calls "zernin'"--that is, you just guess how much should go in. I'll try to approximate, but all these ingredients are up to your own tastes. This amount served 30.)

9 ears sweet corn, cut off the cob
3 avocados, pitted and diced
4-5 tomatoes, diced
3 green onions, sliced
1-2 limes, juiced
salt, pepper and garlic powder to taste

Mix it all up and you're done! Yes, the corn is raw. Other tips when making this:
- Add the lime juice slowly and keep tasting. You don't want it to be too tart.
- Mix lightly and gently. Otherwise the avocado starts falling apart.
- Cilantro would be a nice addition; however, my family does not like this herb. Party poopers.

Bon appetit!