Name: Avocado Corn Tomato Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 avocados (chopped); 1 bag (16 oz) frozen yellow corn (thawed); 2 cups halved cherry tomatoes; 1/4 cup finely diced red onion; 1/4 cup chopped cilantro; 2 tablespoons olive oil; ½ teaspoon kosher salt; ¼ teaspoon black pepper; zest & juice of 1 lime ((about 1 tablespoon fresh lime juice))

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Avocado Corn Tomato Salad is an easy, light, and refreshing salad! Chunks of avocado, sliced tomato and frozen corn are covered in an easy lime & olive oil dressing. Simple ingredients with amazing taste.

CORN, TOMATO & AVOCADO SALAD

Avocados are not something that I grew up on. I don't remember having one until I was married and really began to love cooking and trying new foods.

Since then, I'm always trying to find new recipes that use avocados. It's a sure bet that if it has avocado in it then I will love it 🙂

Besides loving rice (literally, it's my favorite food) my other favorite thing to eat is a sliced avocado sprinkled with salt & pepper. So simple but crave worthy at the same time.

INGREDIENTS FOR CORN, TOMATO & AVOCADO SALAD

2 avocados
cherry tomatoes
red onion
cilantro
frozen corn
lime
olive oil
salt & pepper

I am always amazing at how simple and delicious this dish is every time I make it.

We love having this with grilled hamburgers or hotdogs and it's also the perfect dish to take to a bbq or potluck.

I would say the hardest part about this recipe is finding 2 ripe and perfect avocados to use in it 🙂

Whenever I cut into an avocado and see that it's green with none of those rotted areas, I do a little happy dance. It does not happen often but when it does, it's like the best day ever.

MY TIPS FOR MAKING THIS RECIPE

It is best to eat this immediately after making it. It's not one of those dishes that can be made ahead of time because the avocados will brown. At the most you could maybe leave it in the fridge for like an hour before serving and have it still be ok to serve. The leftovers are edible as long as you can handle browned avocado.
I love to use a bag of frozen gold & white corn. It's yellow corn kernels and white corn kernels. I love the taste of the mix of both. You can use a bag of frozen yellow corn or white corn.
To zest a lime you will need a micro plane or a citrus zester. You could even use the small side of a cheese grater as well. Don't leave out the lime zest as it adds such a delicious punch of flavor. Remember to only zest the very outside skin. If you zest too hard then you will start zesting the white part which is very bitter.
I only like using ¼ cup of red onion but if you want more then feel free to add as much as you want.
Be sure to only use the green leaf part of the cilantro. Normally like in sauces I just put all the cilantro in, but in salad type recipes I don't like having bits of cilantro stem mixed in.

TRY THESE OTHER AVOCADO RECIPES

Avocado Corn Tomato Salad

Jessica

Avocado Corn Tomato Salad is an easy, light, and refreshing salad! Chunks of avocado, sliced tomato and frozen corn are covered in an easy lime & olive oil dressing. Simple ingredients with amazing taste.

4.43 from 7 votes

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Prep Time 15 mins

Total Time 15 mins

Course Salad

Cuisine American

Servings side dish servings

Calories 151 kcal

Ingredients

2 avocados chopped
1 bag (16 oz) frozen yellow corn thawed
2 cups halved cherry tomatoes
¼ cup finely diced red onion
¼ cup chopped cilantro

citrus olive oil dressing

2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
zest & juice of 1 lime (about 1 tablespoon fresh lime juice)

Instructions

Add the chunked avocado, thawed corn kernels, cherry tomatoes, red onion, and cilantro into a mixing bowl.
In a small bowl, combine all the dressing ingredients and stir together with a fork. Add to the salad mix and gently stir together. Serve immediately.

Notes

This recipe is very adaptable. If you want some garlic then add garlic powder or fresh garlic. Or add in some cumin or cayenne pepper for some heat. I love the recipe as is, but it's very customizable for your tastes.

To thaw the frozen corn defrost in the microwave for a couple of minutes or let it sit out on the counter for an hour or so before using. If you thaw it in the microwave just take care not to add hot corn into the salad. Just thaw for minimum time where it's thawed, but still cold. I find it easiest to leave it out on the counter for an hour. That way it's thawed perfectly and not warm/hot.

Nutrition

Calories: 151kcal

Keyword avocado, healthy salad, side dish

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Comments

Debbie

August 04, 2015 at 6:30 pm

This looks so fresh and nutritious. I love corn, tomatoes and of course avocados but I have never had them together and this salsa will be a perfect way for me to "get my feet wet", so to speak. I could eat the entire bowl of it myself with crispy corn chips or even as a side. Thanks for a great recipe.

- Together As Family
  
  August 04, 2015 at 9:14 pm
  
  Thanks Debbie 🙂 I love eating this with tortilla chips, but most the time I just take a spoon and dive in. That's what I love about this.... salsa or a salad 🙂 Thanks for stopping by!
  
Debbie

August 04, 2015 at 6:32 pm

Oops, I called this salsa instead of salad. I bet it would be fabulous on corn chips though!

- Together As Family
  
  August 04, 2015 at 9:15 pm
  
  oh, you're totally fine! I think it could be either or 🙂
  
Deb

July 29, 2019 at 10:49 am

This avocado, corn, tomato salad was big hit! Delicious & easy.. added avocado & dressing just before serving do they didn’t brown. Will make again!
Deb

Laura

June 16, 2020 at 8:58 pm

I made this tonight for dinner along with some basic fajitas. It was a huge hit. My father is a true foodie and her had seconds and then thirds and actually said that this should be in regular rotation this summer. That was one of the greatest compliments my Dad ever gave.