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Cold Corn Salad

(From Our September 2014 Newsletter - Dawn Lawler)

Ingredients
  • 1 firm avocado, diced

  • 2 cans Mexi-Corn

  • 1 lb tiny salad shrimp, cooked and chilled

  • Juice of 1 lime

  • Salt and Pepper to taste
Place corn, avocado and shrimp in a small mixing bowl.
Cut the lime in half and squeeze both halves on the corn mixture.
Toss, cover with a tight lid and chill for 1 hour before serving.

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