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
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!