Corn, Avocado, and Tomato Salad

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Recipe Courtesy of

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

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





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:


The Corn/Avocado/Tomato salad is one of my favorite "go-to" summer salad recipes! Great with grilled corn too. I alter the recipe a bit with the addition od one finely diced fresh jalapeno pepper..adds a bit of a kick, and I love it!!

By Patty on August 14, 2013


Very cool

By Jesse Zamora on October 07, 2012


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


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


Awesome! And easy to throw together in minutes.

By Anonymous on December 02, 2010


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

By Anonymous on July 04, 2010


By Anonymous on November 08, 2009


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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