Ingredients
2 cups cooked corn
1 avocado, diced into 1/2 inch pieces
1 pint halved cherry tomatoes
1/2 cup finely diced red onion
2 tbsp olive oil
1 tablespoon fresh lime juice
1/2 tsp lime zest
1/4 cup chopped cilantro
salt and pepper to taste
Preparation
Place corn in a large bowl. Add avocado, halved cherry tomatoes, and red onion. In a separate bowl, whisk together olive oil, lime juice, lime zest, cilantro, salt and freshly ground black pepper. Stir the vinaigrette into the salad and serve. Serves 4 to 6.
**COOK’s NOTES: I was in a rush, so I used two cans of mexi corn, but I’m sure fresh would be better. I also didn’t make the dressing separately and instead drizzled the olive oil and squeezed half a lime over this. That did mean that I had to add the avocado last so it wouldn’t get crushed when I tossed the salad.
