Corn, Tomato and Avocado Salad

Post date: Jun 4, 2016 3:54:19 PM

2 ears of corn, husked and cooked

2 pints of mixed cherry tomatoes, halved

1 avocado, peeled, pitted and diced

3 green onions, thinly sliced (white parts only)

2 Tbsp. freshly squeezed lime juice

1 Tbsp. olive oil

Salt and pepper to taste

Directions:

Slice the corn kernels from the cob. Place the corn, tomatoes, avocado and green onions in a bowl. In a small bowl, combine the lime juice and olive oil and whisk until well-mixed and light in color. Drizzle over the corn mixture. Add the salt and pepper and toss to evenly coat. Serve immediately, refrigerating and leftovers.