1 lb cherry tomatoes, halved or quartered

3 ears corn, cooked, shucked, and cut off the cob (about 2 1/4 cups kernels)

2 avocados, peeled, pitted, and sliced

1/2 medium red onion, thinly sliced

1/4 cup cilantro, chopped (about 1/2 small bunch)

2 tbsp extra virgin olive oil

2–3 tbsp lime juice (from 1–2 limes)

2 garlic cloves, pressed or finely minced

1 tsp sea salt (or 3/4 tsp table salt)

1/8 tsp black pepper