Corn, Tomato, & Avocado Salad

Diets

Vegetarian
Gluten free

Ingredients

Produce
- 3 Avocados, large ripe
- 1/2 cup Cilantro, fresh
- 4 ears Corn, fresh
- 2 cloves Garlic
- 1 pint Grape tomatoes
- 2 Jalapenos, fresh

Condiments
- 1/3 cup Lime juice, fresh-squeezed

Baking & Spices
- 1 Black pepper, freshly ground
- 1 1/2 tsp Salt

Oils & Vinegars
- 3 tbsp Olive oil, Extra Virgin
- 2 tbsp White wine vinegar

Dairy
- 4 oz Cotija cheese

Found on fivehearthome.com

Description

Corn, Tomato, & Avocado Salad is an explosion of Tex-Mex flavors and summertime textures, with fresh roasted corn, juicy tomatoes, creamy avocado, minced jalapeño, crumbled cotija cheese, and fresh cilantro in a zippy lime vinaigrette!

Directions

Make dressing by whisking all ingredients together in a medium bowl until thoroughly incorporated, or shaking them in a jar with a tight-fitting lid. Set aside.
Place the corn in a very large bowl. Add the tomatoes, jalapeños, cotija cheese, and cilantro to the bowl. Pour the dressing over the top and gently mix all of the ingredients with a large spoon until well combined. Refrigerate for several hours to allow the flavors to blend. Just before serving, gently stir in the diced avocado.