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
Dressing: 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
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.
