Summer Corn Avocado and Tomato Salad

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

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

Directions:

• 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.
• Refrigerate for about an hour to chill until serving.