Ingredients:
10 Cherry tomatoes cut in halves
2 White corn roasted
¼ cup chopped Scallion greens
1 Poblano pepper seeded and diced
12 pcs assorted Mini sweet peppers seeded and diced
½ Red onion chopped
1 bunch Cilantro
4 large Avocado seeded
For the Dressing:
1 fresh Lime juice
1 tablespoon white vinegar
1 tablespoon mesquite habanero seasoning
½ teaspoon lemon pepper
¼ cup olive oil
Salt to taste
½ teaspoon sugar
Transfer all the ingredients in a salad bowl, stir in the cilantro and the cherry tomatoes.
To make the dressing, combine all the ingredients and whisk together, pour the dressing onto the salad. Toss well to combine. Refrigerate for 45 minutes and serve cold with avocado dip and corn tortilla chips.