Avocado, Corn, and Tomato Kachumber

I was cooking this past week for both a vegan and a gluten free family member, and so the clear solution was to make food from cuisines that do not rely heavily on either animal products or wheat. We made Chinese food one night (this is a challenge just because all the food comes together within the few minutes before serving, and while is worked out, not to be repeated) and an Indian meal. I added this salad on at the very last minute, and I highly recommend it. Simple to prepare, and a welcome foil to the other hotter dishes. It is bright, crunchy, refreshing, and a break from the dals and choles. 1 cup corn 1 large avocado 1 cup cherry tomatoes 2 tbsp lime juice Salt and Pepper to taste. Cilantro can also be added, as can red onion, cucumber, and a mild chile pepper. Cut avocado and tomatoes into bite-sized pieces. Add the lime juice and salt and pepper. Lightly toss with your veggies and serve.