Southwestern Corn/Edamame Salad

• 1 (14 1/2 ounce) can corn, drained
• 1 (14 1/2 ounce) can white corn, drained
• 1 cup shelled edamame, cooked per package directions
• 12 cup quartered cherry tomatoes
• 14 cup chopped cilantro
• 3 green onions, chopped
• 1 -2 tablespoon lemon juice (to taste) or 1 -2 tablespoon lime juice (to taste)
• 12 cup low-fat mayonnaise or 12 cup fat-free mayonnaise
• 1 ripe avocado, chopped
• salt and pepper

1. Mix all ingredients except avocado together.
2. Refrigerate salad for at least 2 hours to allow flavors to blend.
3. Salad can be made up to 2 days ahead of time, but I would not add tomatoes until closer to serving so the salad does not become too watery.
4. Add chopped avocado just prior to serving.
5. Garnish with additional cilantro and lime wedges.

corn, white corn, shelled edamame, quartered cherry tomatoes, cilantro, green onions, lemon juice, lowfat mayonnaise, avocado, salt

Taken from www.food.com/recipe/southwestern-corn-edamame-salad-163736 (may not work)