CORN, AVOCADO AND TOMATO SALAD
1 cup Sweet corn
1 cup Avocados cut into bite-size pieces
1 cup Tomatoes, deseeded and chopped
4 tbsp Extra virgin olive oil
2 tbsp Lemon juice
Freshly ground pepper
A dash of salt
Microwave corn on high heat for at least 5 minutes or until cooked. Using a sharp knife, remove kernels from the cob.
Combine the cooked corn kernels with avocado and tomatoes in a bowl. Whisk together the oil, lemon juice, salt and pepper to taste and drizzle over the salad ingredients. Serve.
adapted from: http://www.iskandals.com/
