Corn, Avocado and Tomato Salad

2 cups cooked corn
1 avocado, diced into 1/2 inch pieces
1 pint halved cherry tomatoes
1/2 cup finely diced red onion
2 tbsp olive oil
1 tablespoon fresh lime juice
1/2 tsp lime zest
1/4 cup chopped cilantro
salt and pepper to taste
Place corn in a large bowl. Add avocado, halved cherry tomatoes, and red onion. In a separate bowl, whisk together olive oil, lime juice, lime zest, cilantro, salt and freshly ground black pepper. Stir the vinaigrette into the salad and serve. Serves 4 to 6.