Avocado, Tomato & Corn Salad/Salsa

"Refreshing, quick and easy. Use as a salad or salsa. Fill a wrap, top a plate of greens or grilled fish, meat or chicken. The frozen corn chills the salad down which adds to the refreshing taste for hot summer days! You can go mild or kick it up with a jalapeno or smokey chipotles! Yes, parsley can be use in place of the cilantro."
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Jamie F. photo by Jamie F.
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
photo by Ashley Cuoco photo by Ashley Cuoco
Ready In:
10mins
Ingredients:
11
Serves:
6-8
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ingredients

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directions

  • Mix the first 5 ingredients together.
  • Add avocado, onions, corn and tomatoes. Toss into dressing.
  • Season with salt and pepper.
  • Let sit for 30 minutes, toss and enjoy!

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Reviews

  1. This is delicious! And gorgeous too. Loved the chipotle. Served ours with shredded pork. Thank you Rita~ for sharing.
     
  2. I left out the oil because I didn't feel it was totally necessary for my daily fat intake, added some drained black beans because I LOVE 'em and they seemed to fit with the theme of the ingredients. OH, RITA! I ate six spoonfuls immediately upon mixing everything together. It is divine and I can not wait to attack the bowl with my Tostitos for lunch tomorrow! YAY!
     
  3. Amazing taste... I grill the corn on my bbq pit to add a bit of smokie flavor, and serve with a grilled ribeye. Its absolutely great by its self to as a salad on a bed of lettuce and broken corn chips.
     
  4. Super! I wrapped this in a whole wheat tortilla for a great vegan dinner. I used a small fresh jalapeno pepper and soaked the onions in water for a while to remove the raw taste for the sake of my BF. Then, I forgot to take the leftovers for lunch. Oh well, I'll just eat them the next day. I will definitely make this again!
     
  5. Superb flavor! Beautiful combination of colors and flavors!! I used the jalapenos and the spiciness was right on target for our taste. I served with blue corn tortilla chips for a beautiful presentation! Thanks so much for sharing your spectacular recipes with us, Rita!
     
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