Tomato Rice Salad With Avocado and Corn

We love this recipe during the summer and take it to picnics and potlucks! It's also a great meal when you add shrimp--serve cold!

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1  large  ripe tomatoes, cored and cut into wedges
• 1  cup  cooked corn or 1  cup  thawed frozen corn
• 2  cups cooked rice, at room temperature
• 1  small  ripe avocado, peeled and cut into cubes
• 1  teaspoon fresh lemon juice

• For Dressing

• 2  tablespoons fresh lemon juice
• 1  teaspoon salt
• 2  cloves garlic, minced
• 2  teaspoons  chopped fresh ginger
• 1  tablespoon  chopped fresh cilantro
• 3  tablespoons olive oil or 3  tablespoons  vegetable oil

Directions

1. Combine the tomato, corn, and rice.
2. In a second bowl, toss the avocado in one tsp lemon juice, and then add to the other ingredients.
3. In a third bowl, combine the 2 tablespoons lemon juice, salt, garlic, ginger, and cilantro.
4. Slowly whisk in the oil.
5. Pour the dressing over the vegetables and rice, and toss gently.