Corn, Avocado, and Tomato Salad

• Vegan
• Gluten free

• Produce

  • 1 Avocados
  • 1 pint Cherry or grape tomatoes
  • 1/4 cup Cilantro
  • 2 cups Corn, cooked
  • 1/2 tsp Lime, zest
  • 1/2 cup Red onion

• Condiments

  • 1 tbsp Lime juice, fresh

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on the-girl-who-ate-everything.com

Ingredients

• 2 cups cooked corn, fresh or frozen (see Note)
• 1-2 avocados, cut into ½-inch cubes
• 1 pint cherry or grape tomatoes, halved
• ½ cup finely diced red onion
• 2 tablespoons olive oil
• ½ teaspoon grated lime zest
• 1 tablespoon fresh lime juice
• ¼ cup chopped cilantro
• ¼ teaspoon salt
• ¼ 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. Chill salad for an hour or two to let flavors blend.