Avocado, Corn & Tomato Salad

Avocado, Corn & Tomato Salad 1 bag (16 oz) frozen corn, thawed 2 avocados, chunked 1 pint cherry or grape tomatoes, halved 1/2 cup finely diced red onion 1/4 cup chopped cilantro dressing 2 tablespoons olive oil zest of 1 lime 1 tablespoon fresh lime juice (about 1/2 a lime) 1/2 teaspoon kosher salt 1/4 teaspoon pepper Combine thawed corn, chopped avocados, tomatoes, red onion, and cilantro into a mixing bowl. Stir together. In smaller bowl, combine all the dressing ingredients together and stir together with a fork. Pour over the salad and stir gently to combine. Put the salad in the fridge to chill for 2-3 hours or eat right away. Serve with tortilla chips. Notes This is best served after its been chilled in the fridge for 2-3 hours. But, it is still delicious if eaten right away I like to use the gold n' white corn for this recipe