Steps:
- Place corn in a large bowl. Add avocado, halved cherry tomatoes, and red onion. In a separate bowl, whisk together olive oil, lime juice, lime zest, cilantro, salt and freshly ground black pepper. Stir the vinaigrette into the salad and serve. Serves 4 to 6. **COOK's NOTES: I was in a rush, so I used two cans of mexi corn, but I'm sure fresh would be better. I also didn't make the dressing separately and instead drizzled the olive oil and squeezed half a lime over this. That did mean that I had to add the avocado last so it wouldn't get crushed when I tossed the salad.
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