Corn, Avocado, and Tomato Salad (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
2 cups cooked corn, fresh or frozen |
1 avocado, cut into 1/2-inch cubes |
1 pint cherry tomatoes, halved |
1/2 cup finely diced red onion |
2 tablespoons olive oil |
1/2 teaspoon grated lime zest |
1 tablespoon fresh lime juice |
1/4 cup chopped cilantro |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.
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