Ingredients

• 1 (14.5 ounce) can whole kernel corn, drained
• 2 tomatoes, diced
• 1 avocado, diced
• 1/2 white onion, diced
• 1 jalapeno pepper, or more to taste, seeded and diced
• 1/2 cup chopped fresh cilantro
• 1/4 cup olive oil
• 1 lime, juiced
• salt and ground black pepper to taste

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Instructions

1. Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
2. Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
3. Cover bowl with plastic wrap and refrigerate at least 30 minutes.