MEXICORN SALAD
- 2 – 3 Avocados
- 3 Cups cooked corn
- 2 medium tomatoes
- Juice of 1 lime
- olive oil
- ½ cup chopped cilantro
- sea salt and pepper
- Dice Avocado and tomatoes. Toss with corn. In a separate bowl combine remaining ingredients. Pour evenly over salad and toss to coat.
Recipe by Gluten Free Meal Plan at https://www.glutenfreemealplan.org/mexicorn-salad/
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