Corn, Avocado, and Tomato SaladPosted: July 21, 2012
This dish was such a hit with one of my good friends that she requested the recipe, and then made it three times to take to summer gatherings in a week! Incredibly easy!
2 cups fresh or frozen corn, cooked
1 avocado, cut into 1/2 inch cubes
1 pint of cherry tomatoes, halved
1/2 cup finely diced red onion
2 tbs olive oil
1/2 tsp grated lime zest
1 tbs resh lime juice
1/4 cup chopped cilantro (I personally don’t like cilantro, so I used parsley)
1/4 tsp salt
1/4 tsp pepper
Combine corn, avocado, tomatoes, and onion in a large bowl. Mix together dressing in another bowl, pour over salad. Gently toss to mix.
*Derived from Paula Deen