This salad is quick and delicious and a great way to use that summer corn- but you can enjoy it any time of year by using frozen corn kernels.
2 ears of corn, kernels removed (or 1 ½ cups frozen corn, thawed)
1 ripe avocado, diced
½ cup cherry tomatoes, quartered
4 scallions, thinly sliced
1/2 red bell pepper, diced
zest and juice of 1 lime
salt and pepper to taste
1. Combine all ingredients in a bowl, season to taste with salt and pepper.
Use only ½ an avocado and increase to 1 whole red bell pepper. Save a bunch of calories and about 15g fat.