This was a perfect side dish for spicy chicken enchiladas. It's really versatile also. You could leave out the corn or bell pepper, and you could add in black beans or cucumber.
-1 clove garlic, minced
-zest of 1 lime
-4 Tbsp lime juice
-2 Tbsp olive oil
-2 Tbsp red wine vinegar
-1 Tbsp sugar
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp cayenne
-pinch of cumin
-1/2 bunch cilantro, minced
-4 ears of corn, cooked and cut off the ear
-1 pint grape tomatoes, halved
-1 red or yellow pepper, diced
-1/2 red onion, diced
-2 avocados, diced
Whisk together garlic through cumin. Toss with remaining ingredients. Serve at room temperature.
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