Corn, Avocado and Tomato Salad


Salad Ingredients:

  • 2 cups cooked corn, fresh or frozen
  • 1-2 avocados, cut into 1/2-inch cubes
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 cup finely diced red onion

Dressing Ingredients:

  • 2 tbsp. olive oil
  • 1/2 tsp. grated lime zest
  • 1 tbsp. fresh lime juice
  • 1/4 cup chopped cilantro
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Combine salad ingredients into a large glass bowl.

Mix together dressing ingredients into another bowl. Pour over salad and toss gently.

Chill salad for an hour or two to blend flavors.

*Fresh corn is best to use. Cut it off the ear and boil for 3-4 minutes. Can also leave it raw, if you prefer.