Avocado Corn Tomato Summer Salad

Ingredients:

• 2 cups sliced cherry tomatoes

• 3-4 ears corn (1 cup fresh or frozen)

• 2 medium avocado, diced

• 1/4 minced red onion

• 1/3 cup chopped cilantro

• Juice of one lime

• 1 tsp cumin

• 1/2 tsp salt

• Fresh cracked pepper, to taste

Instructions:

1. Prepare the corn. Bring a large pot of salted water to a boil. Add the corn and cook for 3-4 minutes, until tender.

2. Remove the corn from the water and let it cool.

3. Once cooled, cut the kernels off the cob and place them in a large bowl.

4. Place the tomatoes, red onion, cilantro, and lime juice in the bowl with the corn and stir.

5. Season with cumin, salt, and pepper.

6. Taste and adjust accordingly.