Corn, Avocado, and Tomato Salad

By Leigh

Recipe courtesy Paula Deen

Ingredients

• 2 cups cooked corn, fresh or frozen
• 1 avocado, cut into 1/2-inch cubes
• 1 pint cherry tomatoes, halved
• 1/2 cup finely diced red onion
• 2 tablespoons olive oil
• 1/2 teaspoon grated lime zest
• 1 tablespoon fresh lime juice
• 1/4 cup chopped cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

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