Corn, Avocado, and Tomato Salad

Ingredients

  • 2 cups cooked corn, fresh or frozen
  • avocado, cut into 1/2-inch cubes
  • 1 pint cherry tomatoes, halved
  • 1/2 cup finely diced red onion

Dressing:

  • 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

Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressingingredients in another bowl, pour over the salad, and gently toss to mix.

I made this salad for lunch with my leveling buddies. I always want a little protein to hold me until dinner, so I added chicken that I had poached in thyme and a chicken rub.

Recipe borrowed from Paula Deen at foodnetwork.com

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