Avocado Salad

I call this a salad, but it goes great with a bag of chips as well.  It has become a huge hit with our family and friends. In fact, I'm usually not allowed to attend any family function without bringing this. And I usually have to bring two bowls full—one for the guests, and one for the host to keep in her fridge for her own personal consumption. Lisa’s son Jimmy will often steal the bowl, take it to a secret location and eat it before anyone can get to it. It’s that tasty and addictive! It’s perfect to take to football parties this fall, as a side dish, or to make and snack on throughout the week.— Jennifer

 What you'll need:
2 cans of white and yellow sweet corn
4 ripe avocados (hint: ripe avocados are not squishy or hard, they are somewhere in the middle)
Cilantro, one small package
2 lemons
Extra virgin olive oil
1 package cherry tomatoes
1 red onion
2 cloves garlic
Garlic powder
1 large cucumber
1 small package feta cheese crumbles (I like Athenos best.)

Preparation:
Chop the onion. I like mine chunky, but you can choose how finely you want to chop it.
Cut the avocado into chunks.
Finely chop the garlic.
Chop the cucumber into chunks.
Cut the tomatoes in half.
Cut the stems off the cilantro and run a knife through the leaves.

In a large bowl, add the corn, cucumber, onion, garlic, tomatoes, feta cheese, avocado and cilantro.  Squeeze the juice of both lemons over the salad.  Go twice around the bowl with the EVOO, add salt and garlic powder to taste. Mix it up and serve with your favorite chips (mine are Lime Tostitos) and you have yourself a paaarrrtttyyy!