Corn, Avocado, and Tomato Salad

Based on 3 reviews

Ingredients:

1 pint cherry tomatoes halved
1   avocado, diced into 1/2 inch pieces
2 cup cooked corn, fresh or frozen
1/2 cup finely diced red onion

Dressing
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Combine the corn, avocado, tomatoes and onion.  In a large glass bowl, mix together the dressing ingredients in a glass bowl. Pour over the salad and toss gently to mix.

PD and Friends, pg. 114

Recipe Courtesy of Paula Deen

Servings: 4-6 servings
Prep Time: 10 min
Cook Time:
Difficulty: Easy

Show: Paula's Home Cooking/Paula Deen and Friends cookbook/Mar/Apr 2006 issue