2 cans of corn or 1 bag frozen corn, thawed
2 avocados, chopped
2 cups cherry tomatoes
1 small red onion, diced
1 large cucumber, diced
3/4 cup crumbled feta cheese
For the dressing:
6 Tbs olive oil2 Tbs red wine vinegar
1 tsp garlic powder
2 Tbs fresh cilantro, minced
½ tsp salt
10 grinds of fresh ground pepper
Combine all vegetables in a large bowl. You can either add the dressing to the whole batch (as I did), or set it aside and add only when serving.
I found this was a great addition to our fish tacos!
Adapted from this recipe.