Corn Salad


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


2 Tablespoons Midtown Olive Oil Chipotle 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


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.

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