Corn, Avocado, and Tomato Salad

INGREDIENTS

• 2 tablespoons olive oil
• 1/2 cup finely diced red onion
• 1/4 teaspoon salt
• 1 pint cherry tomatoes, halved
• 2 cups cooked corn, fresh or frozen
• 1 avocado, cut into 1/2-inch cubes
• 1/4 teaspoon pepper
• 1/2 teaspoon grated lime zest
• 1 tablespoon fresh lime juice
• 1/4 cup chopped cilantro