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2 cups cooked corn fresh or frozen (see Note) 1-2 avocados cut into1/2-inch cubes 1 pint cherry or grape tomatoes halved 1/2 cup finelydiced red onion Dressing: 2 tablespoons olive oil 1/2 teaspoon gratedlime zest 1 tablespoon fresh lime juice 1/4 cup chopped cilantro 1/4teaspoon salt 1/4 teaspoon pepper