Avocado, Tomato and Corn Salad
An easy, colorful, and delicious summer salad (or an appetizer with tortilla chips).
Source: Tidewater Times, June 2012
INGREDIENTS
- 2 Tbsp. olive oil
- 1 Tbsp. fresh lime juice
- ¼ cup chopped cilantro (optional)
- ¼ tsp. salt
- ¼ tsp. freshly ground pepper
- 2½ cups fresh corn kernels (about 5 ears)
- 1½ cups diced avocado (½-inch pieces)
- 1 pint cherry tomatoes, quartered
- ½ cup finely diced red onion
INSTRUCTIONS
In a large bowl, whisk together the olive oil, lime juice, cilantro, salt and pepper.
Add the corn, avocado, tomatoes and onion and toss to mix. Serve at room temperature.