Fiesty Corn and Cherry Tomato Salad


2 cups 500 ml   Cherry Tomatoes, halved
1 can   Niblet Corn, drained
3   Green Onions
1   Green Pepper
1   Jalapeno Pepper
1   Avocado
2 tbsp 30 ml   Lime Juice, freshly squeezed
1 tsp 5 ml   Salt
1 tsp 5 ml   Black Pepper
0.5 tsp 2 ml   Chili Powder
0.5 tsp 2 ml   Cumin
0.25 cup 60 ml   Olive Oil
1. Wash the tomatoes, green onions, green pepper, jalapeno and avocado. Halve the tomatoes, and cut the green onions, green pepper, jalapeno and avocado into small cube sized pieces. Drain and rinse the canned corn and set aside.

2. Whisk together the oil, lime juice and spices.

3. In a medium sized bowl stir to combine the vegetables. Toss with the dressing and serve.