Serves: 6
Total Calories: 105

2 cups fresh or frozen corn, cooked
1 avocado, pitted, peeled and cubed
1 pint cherry tomatoes, halved
1/2 cup red onion, finely diced
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Dressing:
2 tablespoons olive oil
1 tablespoon lime juice
1/2 teaspoon lime zest
1/4 cup fresh cilantro, chopped
1/2 teaspoon salt
1/2 teaspoon pepper

Combine all ingredients in a large bowl. Pour dressing over salad; toss gently to mix. Refrigerate until ready to serve.

Dressing:
Whisk together all ingredients in a small bowl.

Tip: Bring a little Texas to a summertime picnic! Fill Mason jars with cool water and cheery sunflower bouquets…a perfect fit tucked inside cowboy boots!

Nutritional Facts:

Serves: 6
Total Calories: 105
Calories from Fat: 45

More Recipes from the Summer In the Country Cookbook:
Summer Stuffed Tomatoes
Cheryl’s Corn Fritters
Country Fried Green Tomatoes
Jalapeño-Cilantro Dressing
Honey-Lime Dressing
Tangy Watermelon Salad
Italian Basil Pesto
Greek Pizza
Cool Summer Squash Soup
Mom’s Squash Casserole
Stuffed Pepper Wedges
3-Cheese Pasta Bake
Fast-Fix Pasta Primavera
Old-Fashioned Switchel
Lemon-Ginger Iced Tea
Lemon-Lime Slush
Israeli Salad
Scrumptious Summer Salad
Texas-Style Cabbage
Basil-Tomato Tart
Stuffed Eggplant Boats
Laurie’s Stuffed Peppers
Dennis Family Broccoli Casserole
Skillet-Toasted Corn Salad
Mom’s Yummy Cornbread Salad
Tangy Tomato Aspic Salad
Best Friends’ Greek Pasta
Santa Fe Grilled Veggie Pizzas
Golden Zucchini Patties
Kit’s Herbed Bread
Homemade Tomato Soup
Summer in a Bowl
Summer Spinach Salad with Feta
Penne-Pepper Pasta
Amish Wedding Celery