Ingredients
2 medium sweet orange peppers, chopped2 medium ripe avocados, peeled and cubed1 container (10-1/2 ounces) cherry tomatoes, halved1 cup fresh or frozen corn, thawed1/2 medium red onion, finely choppedDRESSING:1/4 cup seasoned rice vinegar3 tablespoons lime juice2 tablespoons olive oil1/2 cup fresh cilantro leaves2 garlic cloves, halved2 teaspoons sugar1/2 teaspoon kosher salt1/4 teaspoon pepper
Preparation
Place the first 5 ingredients in a large bowl. Place dressing ingredients in a blender; cover and process until creamy and light in color. Pour over vegetable mixture; toss to coat. Refrigerate, covered, up to 3 hours.
