Corn, Avocado, and Tomato Salad | Paula Deen

Ingredients

• 1 pint halved cherry tomatoes
• 1 diced into 1/2 inch pieces Avocado
• 2 cup cooked fresh or frozen corn
• 1/2 cup finely diced red onion
• 2 tablespoons Olive oil
• 1 tablespoon fresh lime juice
• 1/2 teaspoon grated lime zest
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon Pepper