Corn and Avocado Salad

Warm weather is coming to Chicago.

I swear it is. 

This week, flowers started to bloom.  A giant glowing thing in the sky made an appearance.  And, little green things started to appear on tree branches.  If memory serves me, I believe they are called "leaves."  I'm in the mood for something fresh, fast, and uncomplicated.  And super tasty.

I love guacamole, so I played around with the idea of a chunky guac salad.  Here's what I came up with...

Corn and Avocado Salad

This salad comes together in a flash and utilizes one of the few veggies I buy from the freezer section:  corn.  As the season progresses and fresh corn appears in your market, try grilling the corn right on the cob for an extra boost of flavor!  Bulk this salad up with black beans and quinoa and serve it over spinach.

2 cups frozen corn, thawed
2 large avocados, cubed
1 sweet onion (preferably Vidalia), chopped
1 red pepper, ribs removed and chopped
10 oz cherry tomatoes, halved
1 jalapeño, seeded and minced
1/2 cup cilantro
2 limes, zest and juice
1 1/2 tsp cumin
1 tsp salt
2 tsp olive oil

Combine first seven ingredients in a bowl.  To make the vinaigrette, combine lime zest, juice, cumin, and salt in a bowl.  Slowly whisk in oil.  Pour over veggies and toss to combine.  Easy, peasy, cool breezy.