Corn, Tomato, and Avocado Salad

• olive oil↗2 tablespoons
• fresh lime juice↗1 tablespoon
• chopped cilantro1⁄4 cup
• salt↗1⁄4 teaspoon
• fresh ground pepper↗1⁄4 teaspoon
• fresh corn kernels (from about 5 ears)↗2 1⁄2 cups
• diced avocados (1/2-inch pieces)1 1⁄2 cups
• cherry tomatoes, quartered↗1 pint
• finely diced red onion1⁄2 cup

Step-by-step instructions

1. 1

   In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.

2. 2

   Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.