Ingredients

• 1 cup cooked jasmine rice, cooled to room temperature
• 1/2 avocado, chopped
• 1/2 cup orange peppers (about 1/2 small pepper) or 1/2 cup yellow pepper, chopped (about 1/2 small pepper)
• 1/4 cup red onion, chopped
• 1 tablespoon olive oil
• 3 tablespoons cilantro, chopped
• 1 1/2 tablespoons lemon juice
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper, freshly ground
• 1/4 teaspoon cumin (or more to taste)
• 6 medium vine tomatoes
• 1 garlic clove, minced (or more to taste)
• 1 3/4 cups fresh corn kernels (about 2 large ears, scraped off cob)