Corn Tomato Avocado Salad (Print Version)

# Ingredients:

01 - 1 cup corn kernels (from 1 large steamed corn on the cob)
02 - 5 ounces diced avocado (from 1 medium)
03 - 1 1/2 cup diced Persian cucumbers (about 3 small)
04 - 1 cup halved cherry tomatoes
05 - 2 tablespoons diced red onion
06 - 2 teaspoons extra virgin olive oil
07 - 2 tablespoon fresh lemon juice (from 1 medium lemon)
08 - 1/4 teaspoon kosher salt
09 - fresh black pepper (to taste)

# Instructions:

01 - Steam corn in steamer or microwave (or you can grill or boil) until tender, about 5 minutes.
02 - Let corn cool then transfer to a large bowl.
03 - Toss all the remaining ingredients together and serve immediately.

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