Corn, Avocado, and Tomato Salad

Corn, Avocado, and Tomato Salad
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Category: salads

Ingredients

Yield: 4-6 servings

2 cups cooked corn, fresh or frozen (see Note)
1-2 avocados, cut into 1/2-inch cubes
1 pint cherry or grape 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

Preparation

Comments
Added 10 years ago by:
Jessica Keener Jessica Keener
     93 recipes
2 people cheffed this recipe
Jannie Thørring RothmannJessica Keener
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