Mexican Style Veggy Salad

4 tomatoes, roughly chopped
kosher salt
1 10-oz pkg frozen corn, thawed & drained
1 medium red onion, chopped
1 8-oz jicama, peeled and cubed
2 ripe avocados, pitted, peeled and cubed
4 tbl lime juice
1 garlic clove, minced
1 tsp hot pepper sauce (or to taste)
2 tbl chopped fresh cilantro
1/4 c. olive oil

Toss the tomatoes with a liberal sprinkle of kosher salt and drain in a colander for 30 min.

Combine the lime juice, garlic, hot pepper sauce, cilantro and olive oil in a large bowl. Add the drained tomatoes and the rest of the ingredients and toss.

8 servings