Corn, Avocado and Tomato Salad
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- 2 cup(s) cooked corn (about 4 ears)
- 1 avocado diced
- 1 pint(s) cherry tomatoes halved
- 1/2 cup(s) red onion diced
- 2 tablespoon(s) olive oil
- juice of one lime
- zest from the lime
- 1/4 cup(s) cilantro chopped
- 1/4 teaspoon(s) salt
- 1/8 teaspoon(s) freshly ground pepper
- Place corn in a large bowl. Add avocado, tomatoes, and onion. In a seperate bowl, whisk together olive oil, lime juice, zest, cilantro, salt and pepper.
- Stir the vinaigrette into the salad and serve.
This recipe is a personal recipe added by CassandraNocera and has not been tested or endorsed by MyRecipes.
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Corn, Avocado and Tomato Salad Recipe at a Glance
- COURSE: Side Dishes/Vegetables