Corn, Avocado and Tomato Salad

Real Simple, 2004

Makes 4 servings

    2 cups cooked corn                                             
    1 avocado diced to 1 in.                                       
    1 pint halved cherry tomatoes                                  
    1/2 cup fine dice red onions                                   
    2 tablespoons olive oil                                        
    1 tablespoon lime juice                                        
    1/2 teaspoon lime zest                                         
    1/4 cup chop cilantro                                          
    1/4 teaspoon salt                                              
    1/8 teaspoon pepper      
                                     
Place corn in a large bowl. Add avocado, tomatoes, and onion. In a separate bowl, whisk together olive oil, lime juice, lime zest, cilantro, salt, and pepper. Stir the vinaigrette into the salad and serve.

MY NOTE: So easy, like a deconstructed gaucamole.  Don't skimp on the salt and pepper.

MXF