Corn, Avocado and Tomato Salad

(from Real Simple, 8/04))


2 c. cooked corn

1 T. fresh lime juice

1 avocado, diced ½” pieces

½ tsp. lime zest

1 pint cherry tomatoes, halved

¼ c. cilantro, chopped

½ c. finely diced red onion

¼ tsp. salt

2 T. olive oil

1/8 tsp. black pepper, freshly ground


Place corn in a large bowl.  Add avocado, tomatoes, and onion.  In separate bowl or jar, whisk together the remaining ingredients.  Stir the vinaigrette into the salad and serve. (This is good even if you don’t have the lime zest or cilantro—AT)