Recipes

Corn, Avocado, and Tomato Salad

Written on June 08, 2009

2 tablespoons olive oil

1 tablespoon fresh lime juice

1/4 cup chopped cilantro

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 cups of frozen corn, thawed, drained

1 1/2 cups diced avocado (1/2-inch pieces)

1 pint cherry tomatoes, quartered

1/2 cup finely diced red onion

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. Serves 4 to 6.