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Corn Tomato Avocado Salad

This vibrant Corn Tomato Avocado Salad is a refreshing dish that combines juicy tomatoes, creamy avocado, and sweet corn, making it a perfect quick meal for summer.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups corn (fresh or frozen) If using fresh corn, cook in boiling water for 5-7 minutes.
  • 2 cups cherry tomatoes, halved
  • 1 avocado, diced Add just before serving to avoid browning.
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped Substitute with parsley or basil if desired.
  • 1 lime, juiced Squeezed over the salad to prevent browning.
  • Salt and pepper to taste
  • Olive oil (optional) Drizzle optional for extra flavor.

Method
 

Preparation
  1. If using fresh corn, cook it in boiling water for about 5-7 minutes, then let it cool. If using frozen corn, add it to a bowl to thaw.
  2. In a large bowl, mix the corn, halved cherry tomatoes, diced avocado, finely chopped red onion, and chopped cilantro.
  3. Squeeze the lime juice over the mixture to brighten the flavors and prevent the avocado from browning. Drizzle with olive oil if desired.
  4. Sprinkle salt and pepper over the salad. Mix gently to combine, being careful not to mash the avocado.
  5. If time allows, let the salad sit in the fridge for 15-30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Notes

Best enjoyed fresh; store leftovers in an airtight container in the refrigerator for up to 1 day. Add lime juice to prevent browning of the avocado.