Corn, Tomato, and Avocado Salad

This Corn, Tomato, and Avocado Salad is a refreshing and healthy dish made with fresh ingredients like corn, cherry tomatoes, avocado, and red onion, all tossed in a tangy lime and cilantro dressing. Perfect for summer barbecues, picnics, or as a side to your favorite grilled meats, this salad offers a great balance of flavors and textures. Packed with fiber, vitamins, and antioxidants, it’s a light, nutritious, and easy-to-make meal that can also be customized with various additions like grilled chicken or beans for extra protein. Ideal for those looking for a quick, wholesome, and vibrant recipe!

Ingredients

• 2 ears of corn on the cob, cooked and shucked (or about 1 ½ cups frozen corn, thawed)
• 1 pint cherry tomatoes, halved
• 1 avocado, diced into ½-inch pieces
• ¼ cup red onion, diced
• 2 tablespoons olive oil
• Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. In a large mixing bowl, combine the olive oil, lime juice, cilantro, salt, and black pepper. Whisk until the dressing is well blended.
2. Add the corn, halved cherry tomatoes, diced avocado, and red onion to the bowl.
3. Gently toss everything together, being careful not to mash the avocado, until well combined.
4. Serve immediately as a refreshing side dish or enjoy as a light meal.

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Why You’ll Love This Recipe

• Fresh and Colorful: This salad is bursting with vibrant colors from the corn, tomatoes, avocado, and red onion, making it as beautiful as it is delicious.
• Quick and Easy: With just a few simple ingredients and no cooking required (if using thawed frozen corn), this salad comes together in minutes.
• Perfectly Balanced: The creamy avocado, sweet corn, and tangy lime dressing provide a perfect balance of flavors and textures.

Tips

• Avoid Over-Tossing: Be gentle when tossing the salad to preserve the shape of the avocado and tomatoes.
• Chill for Extra Flavor: If you have time, let the salad sit in the fridge for 15-20 minutes before serving. This allows the flavors to meld together even more.
• Use Fresh Corn: If possible, use fresh corn on the cob for the best flavor, but frozen corn is a great alternative when fresh isn’t available.

Variations and Substitutions

• Add Protein: Add grilled chicken, shrimp, or black beans for a more filling meal.
• Spice it Up: Add a pinch of cayenne pepper or a chopped jalapeño for a kick of heat.
• Vegan Option: Use a dairy-free or vegan version of sour cream or yogurt if you want a creamy texture without the dairy.
• Herb Swap: If you don’t have cilantro, try swapping in parsley or basil for a fresh, herbaceous flavor.

FAQs

• Can I make this salad ahead of time? While the salad is best served fresh to keep the avocado from browning, you can prepare the dressing and chop the veggies ahead of time. Just combine everything right before serving.
• Can I use canned corn? Yes, you can use canned corn, but make sure to drain and rinse it well before adding it to the salad.
• What other vegetables can I add? Feel free to add bell peppers, cucumber, or even some fresh spinach for extra texture and flavor.

Serving

• Perfect for BBQs and Picnics: This salad is an excellent side dish for summer gatherings or outdoor barbecues.
• Tasty Taco Filling: Use this salad as a topping for tacos or as a filling in lettuce wraps for a lighter meal.
• Pair with Grilled Meat: It pairs wonderfully with grilled meats like chicken, steak, or fish for a well-rounded meal.

Suggestions

• For Extra Creaminess: Add a scoop of Greek yogurt or sour cream to the dressing for a creamier texture.
• Serve Over Greens: Serve the salad on a bed of leafy greens like spinach or mixed greens for added crunch and nutrients.