Ingredients

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

• 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

Instructions

1. Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix
2. together the dressing ingredients in another bowl, pour over the salad, and
3. gently toss to mix. Chill salad for an hour or two to let flavors blend.

Notes

Read more at http://www.the-girl-who-ate-everything.com/2013/06/corn-avocado-

and-tomato-salad.html#O4ZW8QrjZovvUsCt.99