Corn, Tomato, And Avocado Salad - cooking recipe

Ingredients

2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 1/2 cups fresh corn kernels (from about 5 ears)
1 1/2 cups diced avocados (1/2-inch pieces)
1 pint cherry tomatoes, quartered
1/2 cup finely diced red onion

Preparation

In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.