This is the perfect side dish for any Mexican or Southwest inspired meal. It’s really versatile also. You could leave out the corn, or add bell pepper, black beans, quinoa or cucumber.
To make this #dinnerdoneby9am I assemble the salad in the morning, without adding the avocado, refrigerate all day, then stir in avocado just before serving.
-zest and juice of 1 lime
-2 Tbsp olive oil
-2 Tbsp red wine vinegar
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp cayenne
-pinch of cumin
-1/2 bunch cilantro, minced
-2 ears of corn, cooked and cut off the cob
-1 pint grape tomatoes, halved
-1 avocado, diced
Whisk together lime zest and juice through cumin. Toss with remaining ingredients. Serve at room temperature.
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