Corn, Avocado and Tomato Salad (Mexican Salad)

Ingredients

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

(I doubled the tomatoes and avocado, cut the corn in half, and then doubled the dressing.

Directions

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