Corn Avocado and Tomato Salad

Here is another recipe from my mom’s friend, Sue.  Did you see the post on Roasted Beets?  Yum!

 Place 2 cups cooked corn in a large bowl.  (I use fresh corn on the cob, and cut it off the cob after it’s cooked.) Add 1 diced avocado, 1 pint halved cherry tomatoes, and 1/2 c finely diced red onion.

 

In a separate bowl, whisk together:
2 T Olive oil
 2 T fresh lime juice
 1 t lime zest
¼ c chopped cilantro
 ¼ t salt
1/8 t fresh gr. Pepper

 Stir the dressing into the salad and serve.

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