Tomato Rice Salad With Avocado And Corn - cooking recipe

Ingredients

1 large ripe tomatoes, cored and cut into wedges
1 cup cooked corn or 1 cup thawed frozen corn
2 cups cooked rice, at room temperature
1 small ripe avocado, peeled and cut into cubes
1 teaspoon fresh lemon juice
For Dressing
2 tablespoons fresh lemon juice
1 teaspoon salt
2 cloves garlic, minced
2 teaspoons chopped fresh ginger
1 tablespoon chopped fresh cilantro
3 tablespoons olive oil or 3 tablespoons vegetable oil

Preparation

Combine the tomato, corn, and rice.
In a second bowl, toss the avocado in one tsp lemon juice, and then add to the other ingredients.
In a third bowl, combine the 2 tablespoons lemon juice, salt, garlic, ginger, and cilantro.
Slowly whisk in the oil.
Pour the dressing over the vegetables and rice, and toss gently.