Ingredients:
2 cups cooked corn, fresh or frozen
1 avocado, cut into 1/2 inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion
Dressing:
1/4 cup Midtown Olive Oil Chipotle Olive Oil
Grated lime zest of one lime
Fresh lime juice of one lime
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
Combine the corn, avocado, tomatoes and onion in a large bowl. Mix together dressing ingredients in another bowl; pour over the salad and gently toss to mix.