Corn, Avocado, and Tomato Salad

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Recipe Courtesy of

54321 Based on 6 Reviews

Servings: 4-6 servings
Prep Time: 10 min
Difficulty: Easy

Ingredients Add to grocery list

1 pint cherry tomatoes halved
1   avocado, diced into 1/2 inch pieces
2 cup cooked corn, fresh or frozen
1/2 cup finely diced red onion

Dressing
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
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 a glass bowl. Pour over the salad and toss gently to mix.

Show: Paula's Home Cooking/Paula Deen and Friends cookbook/Mar/Apr 2006 issue
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Reader Comments:

54321

I love this recipe! Evry time I make it, I get compliments. I don't like cilantro, so I substitute with fresh flat leaf parsley. Delicous!

By lopezduke on March 04, 2011

54321

This was the best salad I have made in a long time... so fresh. Even better after it was in refrigerator overnight.

By Sherri on March 02, 2011

54321

Awesome! And easy to throw together in minutes.

By Anonymous on December 02, 2010

54321

Awesome flavors.... my new favorite !!!!

By Anonymous on July 04, 2010

54321

By Anonymous on November 08, 2009

54321

This salad is easy, very tasty and a wonderful treat in summer when everything is fresh, or anytime, since I substitute canned whole kernel corn with no taste difference.

By jbdavis on May 21, 2009

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