Corn and Avocado Salad with Lime Cilantro Dressing

Ingredients:
One bag Birdseye White and Yellow corn, defrosted
Two ripe avocados
one cup grape/cherry tomatoes
one handful coarsely chopped cilantro
one small red onion
juice from two limes
1/4 cup olive oil
one small handful finely chopped cilantro
salt and pepper to taste

Cooking Instructions:
peel and cube avocados.
slice tomatoes in half.
dice red onion

combine all ingredients on the right side.

in a small bowl, combine lime juice, cilantro and salt and pepper. whisk in olive oil slowly.

top salad with dressing, mix well.



Serving Suggestions:
I serve it over fresh spinach or leafy greens.