CORN AND TOMATO SALAD

Ingredients

• 3 cups frozen kernel corn, thawed
• 2 Roma tomatoes, diced
• 2 tbsp chopped fresh cilantro
• 2 tbsp fresh lime juice
• 2 tbsp canola oil
• 1/4 tsp granulated sugar
• 1/4 tsp salt
• 1 avocado, peeled and diced
• Fresh cilantro leaves*

Directions

1. Combine corn, tomatoes, cilantro, lime, canola, sugar and salt in a small serving bowl. Cover and refrigerate for at least 2 hours or up to 24 hours.
2. Up to 1 hour before serving, stir in avocado. Garnish with cilantro leaves.