A week of BBQs

It's that time of year - you know when the weather warms, people congregate to be outside and enjoy the company and the food that defines summers.  I've got a busy few days ahead, complete with a barbecue, a themed book club event, and countdown to fireworks.  I love contributing to these events, looking and finding just the right dish to make.  It doesn't always turn out, but half the fun is the process.  Today's menu is includes Fiesta Brown Rice.  Tomorrow's I'm looking at a medieval pottage stew (veggies and grains - we're eating like peasants).  And the firework finale will include my favorite summer salad.  Recipe accompanies.

Avocado, Tomato, Corn Salad
Ingredients:
2 c. cooked corn kernels, fresh or frozen
1-2 avocados (depending on size), cut into 1/2" cubes
1 pint cherry tomatoes, halved
1/2 c. finely diced onion
(dressing)
4 TB olive oil
1 tsp. grated lime zest
2 TB fresh lime juice
1/4 c. chopped cilantro
1/2 tsp. sea salt
1/4 tsp. black pepper

Procedure:
Combine corn, avocado, tomatoes, and onion in a large bowl.  Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.