Cilantro Lime Roasted Corn & Avocado Salad
Ingredients
- 2 cans sweet whole kernel corn, drained
- 2 tbsp olive oil
- salt, for sprinkling
- 12 cherry tomatoes, halved
- ½ English cucumber, finely diced
- ¼ red onion, diced
- 1 avocado, diced
Dressing:
- 1 entire package frozen cilantro cubes
- juice of 2 limes
- 2 garlic cloves, crushed
- 3 tbsp olive oil
- 1 tbsp honey
- 1 tsp cumin
- ½ tsp salt
Instructions
- Preheat oven to 425°F. Line and grease a baking sheet. Add corn; drizzle with olive oil and sprinkle with salt. Bake for 20 minutes. Let cool.
- Meanwhile, combine dressing ingredients.
- In a bowl, combine roasted corn, tomatoes, cucumber, red onion, and avocado. Toss with dressing. If making ahead, toss everything together and store in the fridge and simply add the avocado fresh.
