Corn, Avocado & Tomato Salad

Don't you just love salads that have multiple purposes? Am I the only one who gets excited about things like that? You can eat this particular salad as a vegetarian entree, a summer side dish or as a filling for tacos or fajitas. Why not, right?!? Cilantro, a classic in Mexican cooking, is one of the ingredients used so it makes sense. It has a very pungent taste on its own, but not in this salad. It's one of the main ingredients in probably every salsa you've ever eaten, but you'd never know. When used correctly, it imparts just the right amount of flavor and freshness to a dish.

Ingredients:
3 cups cooked corn, fresh or frozen
2 avocados, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/3 cup finely diced red onion
2 tbsp olive oil
1 1/2 tsp grated lime zest (about 2 limes)
1/4 cup fresh lime juice
2 tbsp chopped fresh cilantro
1/2 tsp salt
1/4 tsp pepper

Directions:
Combine the corn, avocado, tomatoes and onion in a large bowl. Mix together the remaining ingredients in a separate bowl, pour over the salad and gently toss to mix. Serves 6 as a side.

This recipe was adapted from the infamous Paula Deen. The corn is crisp and fresh, the tomatoes are juicy, the avocados are creamy and the dressing is tangy. This salad appeals to all of your taste buds. It is incredibly easy to prepare for even a beginner chef. Make it for your next potluck party this summer. Just look at how colorful it is - it just begs to be eaten!

Tutti Mangia!