Corn Avocado & Tomato Salad
2 cups cooked corn
1 avocado cut in 1/2 inch cubes
1 pint cherry tomatoes halved
1/2 cup chopped scallions
Dressing
2 tablespoon olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
14 teaspoon pepper
Mix the corn, avocado, tomatoes and onion in large glass bowl. Mix the dressing ingredients in separate bowl, pour over the salad and toss.
This is a Paula Deen recipe except I added scallions instead of red onions.