Corn, Avocado & Tomato Salad

Easy, refreshing and healthy! This corn, avocado and tomato salad is good for dipping with chips or crackers or you can use for a topping.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups cooked corn, fresh or frozen

  • 1 to 2

    avocados, cut into 1/2-inch cubes

  • 1

    pint cherry or grape tomatoes, halved

  • 1/2

    cup finely diced red onion

  • DRESSING

  • 2

    tablespoons olive oil

  • 1/2

    teaspoon grated lime zest

  • 1

    tablespoon fresh lime juice

  • 1/4

    cup chopped cilantro

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon pepper

Directions

Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl. Pour over the salad and gently toss to mix. Chill salad for an hour or two to let flavors blend. Notes: Fresh corn is really best to use here. Cut it off the ear and boil it for 3-4 minutes to cook it.

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