Corn, Avocado and Tomato Salad

I'm not sure if this is the kind of salad you were going for, or if you wanted more green salad but this is so yummy and pretty. I am asked for the recipe every time I bring it. It's easy too. I stole the picture from the magazine site where I got the recipe (Real Simple magazine). In the picture, they are using it as a salsa type dip, which would be good too. We usually just use it as a side salad. The original recipe called for cherry tomatoes, but I had too many tomatoes growing in my yard, so I used an Early Girl tomato from our small garden. Also, it's best to use corn from a cob, it makes it more delicious.

Corn, Avocado and Tomato Salad

2 cups cooked corn
1 diced avocado
1 large tomato (or a pint of cherry tomatoes, halved)
½ cup finely diced red onion
2 tablespoons olive oil
1 tablespoon fresh lime juice
½ teaspoon lime zest
¼ cup chopped fresh cilantro
¼ teaspoon salt
1/8 teaspoon black pepper

Combine corn, 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.

Total Time: 15 minutes
Recipe from Real Simple