Corn Avocado Salad

Ingredients

• 3 ears of corn (2 cups)
• 1 lb cucumbers, sliced
• 1 lb grape or cherry tomatoes, cut in halves
• 3 medium-large avocados, cubed
• 3 green onion sprigs, finely chopped
• 1 lime, zest and juice of
• 2 tbsp olive oil, extra virgin
• 1/2 tsp salt
• Ground black pepper, to taste

Instructions

1. Cook corn by boiling it for 15 minutes or by grilling on medium heat for 20 minutes, turning every 5 minutes. Or even better – make Instant Pot corn in 2 minutes! Let cool and remove corn kernels off the cob.
2. In a large salad bowl, add corn, cucumber, tomato, avocado, green onion, lime zest and juice, olive oil, salt and pepper. Sir gently and serve cold.

Store: Refrigerate covered for up to 1 day.

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source https://toprecipesfood12.blogspot.com/2019/03/corn-avocado-salad.html