Corn, Avocado, and Tomato Salad
"Adapted from Real Simple Magazine, August 2004"
photo by lsustacy
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 cups fresh corn, cooked
- 1 avocado, diced in 1/2 inch pieces
- 1 pint cherry tomatoes, halved
- 1⁄2 cup red onion, diced
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1⁄2 teaspoon lime zest
- 1⁄4 cup cilantro, chopped
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
directions
- In a large bowl combine corn, avacado, tomatoes, and onion.
- In a separate bowl whisk together olive oil, lime juice, lime zest, cilantro, salt, pepper.
- Stir the vinaigrette into the salad and serve.
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Reviews
-
I'm so glad I found this recipe! I was getting ready to post it myself! I love the ease of making this salad and how the flavors meld together as you let it chill! I mix everything together in the same bowl before I put it in the fridge to chill! I also zest 1 lime and use the juice from that lime in the salad! Yummy Yummy Yummy!! -
yummo! My family dislikes onion so left it out. Also used parsley in place of cilantro and no oil in mine(watching the fat) Still found this to be a very yummy side dish.Fresh from the garden ingredients make this a perfect summer treat! -
I saw this recipe on the Food Network web site and thought it looked really good. I wish I had fresh corn, but had to use canned corn (11 ounces). Also I used the zest and juice of a whole lime and quartered the cherry tomatoes. I think all the flavors worked well together. This would be a great side dish to serve with any Mexican meal.
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Made this for a weekend BBQ and it was great! Especially the presentation......so pretty in the glass bowl with a sprig of cilantro for garnish. I was lazy & used frozen corn, but I think next time will use fresh cooked corn or grilled corn to enhance the flavor. SUPER easy, fast side dish-perfect for summer!! Thx for posting! -
What a gorgeous and delicious salad when made with summer-fresh ingredients. There's not a thing I would change. To quote Dh, "this one's a keeper".
Tweaks
-
yummo! My family dislikes onion so left it out. Also used parsley in place of cilantro and no oil in mine(watching the fat) Still found this to be a very yummy side dish.Fresh from the garden ingredients make this a perfect summer treat!
RECIPE SUBMITTED BY
I am a student at Michigan State University, and contrary to most college students, I love to cook! I am newly married, and my husband loves to help me in the kitchen (ie clean up after me). It's a nice way to spend time together after a long day of work and school. We both love experimenting with food and ingredients, it's a fun surprise every time!
