Corn, Avocado & Tomato Salad - Paula Deen Any holiday

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Corn, Avocado & Tomato Salad

Serves 4 to 6

 

2 cups cooked corn, fresh or frozen

1 avocado, diced into ½-inch pieces

1 pint cherry tomatoes, halved

1/2 cup finely diced red onion

 

Dressing:

2 tablespoons olive oil

1 tablespoon fresh lime juice

1/2 teaspoon grated lime zest

1/4 cup chopped cilantro

1/4 teaspoon salt

1/8 teaspoon pepper

 

Paula highly recommends using fresh corn; her second

choice would be frozen niblets.

 

1. Combine the corn, avocado, tomatoes, and onion, in

a large glass bowl.

 

2. Whisk together the dressing ingredients in a glass

bowl or measuring cup. Pour over the salad and toss

gently to mix.

 

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