Summer Tomatoes, Corn, Crab and Avocado Salad

INGREDIENTS

12 oz

lump crab meat

1 pint

grape tomatoes, cut in half

hass avocado, diced

hot peppers such as serrano or jalapeños, diced fine (seeds removed for mild)

1 1/2 cups

roasted corn kernels

1/3 cup

chopped red onion

limes, juice of (or more to taste)

1 tsp

olive oil

2 tbsp

chopped cilantro

salt and fresh pepper