Avocado and Mango Salad with Citrus-Basil Vinaigrette

Ingredients for the vinaigrette:

• ½ cup basil leaves packed
• 3 tablespoons lime juice
• zest of 1 lime
• 2 tablespoons lemon juice
• Zest of 1 lemon
• ¼ cup orange juice
• Zest of 1 orange
• 2 tablespoons rice vinegar
• ½ small jalapeño finely chopped
• 1 teaspoon finely chopped ginger
• 1 clove garlic
• ½ teaspoon salt
• freshly ground black pepper to taste
• ½ cup canola or sunflower oil
• ¼ cup extra virgin olive oil

Ingredients for the salad:

• 3 ears fresh cooked corn* kernels cut from cobs
• 1 medium avocado peeled, cored and sliced width-wise into ¼ inch slices
• 1 medium mango peeled, cored and sliced into bite-size pieces
• 2 cups tomatoes - I used yellow heirlooms but cherry, grape or regular tomatoes (diced) would all be fine
• ½ to 1 cup tiny frozen peas (unthawed)