Corn, Tomato and Avocado Salad

Prep Time 10 min Serves 3-4 servings     adjust servings

The perfect summer side dish!

Ingredients

  • 2 cups cherry tomatoes halved
  • 3 cups corn
  • 1/4 cup diced purple onion
  • 1 T chopped cilantro
  • 1 T avocado oil
  • Juice from half a lime
  • 1 avocado cubed
  • sea salt to taste

Instructions

  1. If using frozen corn, let it thaw on the counter before using in this recipe.
  2. Mix all ingredients in a bowl well.
  3. Cover and place in the fridge.
  4. You can eat it right away, but I think the flavor develops even more as it sits in the fridge. If you can, try and let it sit for at least an hour.

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Recipe Notes

This salad should keep for at least a week in the fridge. Enjoy!

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