Mexican Salad with Blueberries, Corn & Avocado

Ingredients

• 1 1/2 Cups corn kernels (cut from 3 corn cobs)
• 2 Teaspoons olive oil
• 4 Cups shredded romaine (about 6 ounces)
• 1 Package (6 ounces or 1/4 cups) Driscoll's Blueberries
• 1 Cup (1/2-inch cubes) jicama
• 1/2 Cup cilantro leaves, chopped
• 2 Tablespoons lime juice
• 1/2 Tsp. salt
• 1 Ripe avocado, diced