Avocado and Mango Salad with Citrus-Basil Vinaigrette

Ingredients for the vinaigrette:

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

Ingredients for the salad:

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