In medium nonstick dry skillet, toast corn over medium-high heat 5 minutes or until light brown, stirring and shaking occasionally. Set aside. In large bowl, mix lime peel, lime juice, olive oil, honey and salt. Add all remaining ingredients except avocado and cilantro; toss to coat. Cover and refrigerate 1 hour to blend flavors. Just before serving, fold in avocado and cilantro.
Tip: You can skip the corn roasting step and use the corn right from the can. Roasting the corn in the skillet adds a slight toasty flavor to the salad.
Avocado browns after it is cut. To minimize browning, place a sheet of plastic wrap directly on top of any leftover salad before refrigerating. This helps seal out air.
Serving Size: about 6oz each
Nutritional Information Per Serving:
Calories 200, Total Fat 9g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 400mg, Carb 26g, Fiber 4g, Sugar 8g, Protein 6g, Calcium 4%, Iron 10%