Avocado, Corn and Tomato Salad

I have my mom’s friend Sue to thank for this awesome recipe. As shown in the photo, feel free to add beans for some added protein.


– 2 cups cooked corn (I use fresh corn on the cob, and cut it off the cob after it’s cooked)

– 1 avocado, diced

– 1 pint cherry tomatoes, halved

– 1/2 cup red onion, finely diced

– 2 T Olive oil

– 2 T fresh lime juice

– 1 t lime zest

– ¼ c chopped cilantro

– ¼ t salt

– 1/8 t fresh gr. Pepper


Combine corn, diced avocado, cherry tomatoes and red onion in a large bowl. In a separate bowl, whisk together olive oil, lime juice, lime zest, chopped cilantro, salt, and pepper. Stir the dressing into the salad and serve.

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