Corn Avocado and Tomato Salad (courtesy of Paula Deen)
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:
•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
Directions
Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.
I have made this salad for years. Once I brought it to party and there was a bowl of dipping chips next to my bowl. People started eating it as a dip. You can add cooked shrimp to take it as a stand alone meal. Prep everything except corn and avocados (I use 3-4). While frozen corn is cooking cut avocados and sprinkle with any leftover lime juice. Drain hot corn then toss into bowl and mix thoroughly. Place plastic wrap on top of salad, not just the bowel.The hot corn seems to melt the avocados.
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