Corn, tomato and avocado salad

[JaCK2U2]

About 3 cups of corn. The recipe calls for cut corn (off the cob), but I used frozen.
1 1/2 lbs. of cherry or grape tomatoes, halved
1 lb mozzarella, diced
2 medium avacados, diced

Dressing:

1 1/2 cups packed fresh cilantro
1/2 cup extra virgin olive oil
2 TB lime juice
Kosher salt (2 tsp) and pepper to taste

Mix all the dressing ingredients in a blender until smooth
Combine salad ingredients in a large bowl - toss with the dressing. Let sit for 15 minutes. Cover and refrigerate for 4 hours.

[JamesB]

Thanks Jack! Looks really good.

[ChileFarmer]

Thank you Jack, got it saved. It sure does look good. CF

[OSD]

Thanks. I know this is something Pam will really like.