Corn and Avocado Salsa

1. In a medium bowl, combine the corn, diced avocado, tomatoes, onion, and cilantro.
2. Pour in the fresh lime juice, rice vinegar, and olive oil. Stir.
3. Sprinkle in the cumin and cayenne, and stir well.
4. Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes before serving. I don’t recommend refrigerating the salsa for much longer than 30 minutes, or the avocado may start to brown.
5. Serve with tortilla chips, or over Asian Inspired Flank Steak (see my recipe box). Salsa is also great over most other grilled meats, or on top of toasted baguette slices.