This quick summer salad is a great way to use extra corn on the cob.

1 large onion (either yellow or Vidalia)
4 ears of corn on the cob (or 2 frozen packages of corn)
2 roasted red peppers
1 ripe avocado
1 cup of cilantro (before chopping)
2 limes
salt and pepper

One hour ahead:

• Chop the onion
• Marinate the onion in the juice of one lime

To prepare the salad:

• Chop red peppers and cilantro
• Add corn
• Mix the above together with the onion mixture
• Chop avocado, minimize mixing to avoid damaging them
• Add additional lime for flavor and to prevent browning of the avocado
• Salt and pepper to taste