Corn, Avocado, and Tomato Salad

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

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