CORN AND TOMATO SALAD


3 cups (750 mL) frozen kernel corn, thawed
2 Roma tomatoes, diced
2 tbsp (25 mL) chopped fresh cilantro
2 tbsp (25 mL) fresh lime juice
2 tbsp (25 mL) oil
1/4 tsp (1 mL) sugar
1/4 tsp (1 mL) salt
1 avocado, peeled and diced
Fresh cilantro leaves

Combine first 7 ingredients (corn through salt) in a small serving bowl. Cover and refrigerate for at least 2 hours or up to 24 hours. Up to 1 hour before serving, stir in avocado. Garnish with cilantro leaves. Serves 6 - 8.

 
Last updated on May 24, 2019