Southwest Corn, Tomato and Avocado Salad

Pretend there is a pretty picture of this yummy salad here.

2-1/2 cups corn
2 avocados, diced
2-1/2 cups grape tomatoes, halved (or chop any tomato)
1/2 lb. Monterey Jack cheese, diced
1/2 cup finely diced red onion

Dressing:
1/4 cup extra-virgin olive oil
3 T. fresh lime juice
1 T. grated lime zest
1/3 cup chopped cilantro
salt and pepper to taste

Combine the corn, avocado, tomatoes, cheese and onion in a large bowl. Whisk together the dressing ingredients and pour over the vegetables. Toss to mix. (If making in advance, omit the avocado and then stir it in right before serving.) Makes 6-8 servings.

I made this for our Labor Day lunch with family. It was a big hit with only a tiny serving leftover, which I ate the next day on my taco salad instead of using salsa.