1 bag frozen corn kernels
1 package mini cucumbers or 1 English cucumber
2 pints grape tomatoes
1 bunch scallions
1/3 cup olive oil
1 TBSP Spice by Rachel Sweet WARM CHILI MIX
Dump out the frozen corn into a large serving bowl first so that it has time to thaw while you prepare the rest of the salad.
Wash and slice the cucumbers into half moons and add to the bowl with the corn. Rinse the tomatoes and slice each tomato in half and add to the bowl. Rinse the scallions and slice into thin rings. You can go right down to the root and include the greens and whites! Add the scallion rings to the bowl. Slice the avocado and remove the pit. Peel and dice and then add to the bowl with the rest of the salad ingredients.
To make the dressing, put the tablespoon of WARM CHILI MIX into a separate, small bowl. Rinse the limes and cut in half and squeeze over the spices. Then add the olive oil and mix well using a whisk or a fork. Pour the dressing over the salad and stir everything up. Serve cold.