Avocado, Corn and Tomato Salad

An easy, colorful, and delicious summer salad (or an appetizer with tortilla chips).
Source: Tidewater Times, June 2012

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• ¼ cup chopped cilantro (optional)
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 2½ cups fresh corn kernels (about 5 ears)
• 1½ cups avocado, diced (½-inch pieces)
• 1 pint cherry tomatoes, quartered
• ½ cup red onion, finely diced

Instructions

1. In a large bowl, whisk together the olive oil, lime juice, cilantro, salt and pepper.
2. Add the corn, avocado, tomatoes and onion and toss to mix. Serve at room temperature.