Corn, Avocado, and Tomato Salad

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

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.

Yield: 4-6 servings
Prep time: 10 minutes
Ease of preparation: easy

PD and Friends, pg. 114

Recipe Courtesy of Paula Deen