Corn, Tomato and Avocado Salad

April 6, 2017

Ingredients:

2 cups of cooked corn, fresh or frozen

1 avocado, cut into 1/2 inch cubes

1 pint cherry tomatoes, cut in half

1/2 cup finely diced red onions

Dressing:

2 tablespoons olive oil

1/2 teaspoon grated lime zest

1 tablespoon fresh lime juice

1/4 cup chopped cilantro

1/4 teaspoon salt

1/4 teaspoon pepper

Directions:

     Combine the corn, avocado, tomatoes and onions in a large bowl.  Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.