Corn, Avocado, and Tomato Salad

INGREDIENTS

2 cups

cooked corn (, fresh or frozen (see Note))

avocados (, cut into 1/2-inch cubes)

1 pint

cherry or grape tomatoes (, halved)

1/2 cup

finely diced red onion

Dressing:

2 tbsp

olive oil

1/2 tsp

grated lime zest

1 tbsp

fresh lime juice

1/4 cup

chopped cilantro

1/4 tsp

salt

1/4 tsp

pepper