With that leftover grilled corn, throw together a rich-tasting corn salad with an avocado vinaigrette, tomatoes, and a big pile of arugula.  Pack in your lunchbox some of that spice-rubbed chicken you grilled in honor of your independence and you've got a really great summery meal right at your desk.  Yay for liberty.  —Sarah McColl

Corn and Arugula Salad with Avocado Vinaigrette
Serves 4-6

5 cobs leftover grilled or boiled corn
2 roma tomatoes
1 avocado
1 shallot
juice of 1 lime (about 4 tablespoons)
2 tablespoons olive oil
1/2 cup chopped cilantro
3 oz. arugula

Stand the cobs on their broad end in a large bowl, and remove the kernels by moving your knife down the cob on a slight diagonal.  Cut the tomatoes in half, scoop out the seeds with a spoon and dice.  Cut the avocado in half and scoop out the creamy meat, discarding the skins and pit.  Toss in the the bowl of your food processor with the lime juice, peeled shallot and cilantro.  With the motor running, drizzle in the olive oil.  Scrape down the sides and process until smooth, thick, and creamy.  Season with salt and pepper to taste.  Fold the avocado vinaigrette into the corn and tomatoes.  Add arugula and gently toss.