This salad is so bright and summery. It’s beautiful on the plate and it tastes great, too.
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 1/2 cups fresh corn kernels (from about 5 ears)
1 1/2 cups diced avocado (1/2-inch pieces)
1 pint cherry tomatoes, quartered
1/2 cup finely diced red onion
In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature.
Did I change anything? I didn’t use fresh corn. I used canned corn. I know, I know. I should have used fresh, but I knew it would be way faster if I just used canned. I also used way, way, way less red onion than this recipe calls for.
What did the family think? Note to self: Hubby does not like canned corn in any dish ever. I thought the salad was awesome. It was so summery and it went perfectly with the salmon we had with it.
Where did this recipe come from? Family Fun
photo from Family Fun
2 Responses to Corn, Avocado and Tomato Salad
This (and all the ones like it) is one of my faves! I use green onion instead of red, add a can of rinsed black beans, and add a bit of red wine vinegar to the lime juice and oil. Soooo yummy!
Mmmm … I’ll be making this!