Here’s a fresh, bright, and super simple Corn, Tomato, and Avocado Salad—perfect as a side dish for grilled meats, tacos, or summer meals!
Ingredients (serves 4)
- 2 cups corn (fresh, canned, or thawed frozen)
- 1–1½ cups cherry tomatoes, halved
- 1 large avocado, diced
- 1/4 cup red onion, finely chopped
- 1–2 tbsp fresh cilantro, chopped (optional)
For the Dressing:
- 2 tbsp olive oil
- 1 tbsp lime juice (or lemon juice)
- 1 tsp honey (optional)
- Salt and pepper, to taste
- Optional: a pinch of chili powder or cumin for a little kick
Instructions
1. Prepare the Corn:
- Fresh: Grill or sauté kernels for a few minutes for extra flavor (optional).
- Canned: Drain well.
- Frozen: Thaw and pat dry.
2. Combine the Veggies:
- In a large bowl, mix corn, tomatoes, avocado, red onion, and cilantro.
3. Make the Dressing:
- Whisk olive oil, lime juice, honey, salt, and pepper in a small bowl.
- Add optional chili powder or cumin if you want more flavor.
4. Toss & Serve:
- Pour the dressing over the salad and gently toss.
- Serve immediately or chill for 15–20 minutes.
Tips & Variations
- Add feta or cotija cheese for a salty, creamy punch.
- Swap lime for balsamic vinegar for a sweeter, deeper flavor.
- Add diced cucumber, bell pepper, or black beans to bulk it up.
- For meal prep: Add the avocado right before serving to keep it fresh.
Want a Mexican-inspired version with cotija, cilantro, and a chili-lime dressing?
