Radish avacado and corn salad

I made this salad up because radishes are cheap. i have had radish and avacado salad before at a little place near my house called Lou. i added corn and went for a mustard dressing since radishes have kind of a bite to them (actually they are in the same family of plants, Brassicaceae)

lots of radishes. i use 2 or 3 bunches.
2-3 ears fresh corn (shucked and de haired)
2-3 avacados


dressing
dijon mustard. i use a small spoonful, taste and add more if necessary
1 part red wine vinegar or unsweetened rice vinegar
1 part olive oil (the good stuff)
Kosher salt and pepper to taste
toasted mustard seeds if you like them

Boil a big pot of water and cook the corn for 4 minutes. slice the corn off the cob using a sharp knife and place in bowl.
trim radishes and slice thinly. i bet you could use a food processor to do this but i don't have one. add to corn. Add dressing and refrigerate.

right before serving slice avacado into small 1/2 inch or smaller chunks and add to corn and radish mix.
If you are planning on keeping this for more than one day, only add the avacado to the portion you are eating right away or else it can get slimey.