Reader Recipe: Rainbow Salad

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7 to 8 baby yellow-flesh potatoes

1/3 pound green beans and or wax beans, trimmed

2 ears sweet corn

1 large handful cherry tomatoes

1 orange pepper, chopped

1/4 head purple cabbage, chopped

1/2 cup basil, finely chopped

2 tablespoons extra virgin olive oil

1 teaspoon orange muscat Champagne vinegar (available at Trader Joe's)

-- Coarse sea salt

-- Freshly ground pepper to taste

1 avocado

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