Tomato Rice Salad With Avocado and Corn

Name: Tomato Rice Salad With Avocado and Corn
Prep time: 30 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 1 large ripe tomatoes, cored and cut into wedges; 1 cup cooked corn or 1 cup thawed frozen corn; 2 cups cooked rice, at room temperature; 1 small ripe avocado, peeled and cut into cubes; 1 teaspoon fresh lemon juice; 2 tablespoons fresh lemon juice; 1 teaspoon salt; 2 cloves garlic, minced; 2 teaspoons chopped fresh ginger; 1 tablespoon chopped fresh cilantro; 3 tablespoons olive oil or 3 tablespoons vegetable oil

Submitted by She-She

"We love this recipe during the summer and take it to picnics and potlucks! It's also a great meal when you add shrimp--serve cold!"

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Ready In:: 30mins
Ingredients:: 11
Serves:: 8

ingredients

1 large ripe tomatoes, cored and cut into wedges
1 cup cooked corn or 1 cup thawed frozen corn
2 cups cooked rice, at room temperature
1 small ripe avocado, peeled and cut into cubes
1 teaspoon fresh lemon juice
For Dressing
2 tablespoons fresh lemon juice
1 teaspoon salt
2 cloves garlic, minced
2 teaspoons chopped fresh ginger
1 tablespoon chopped fresh cilantro
3 tablespoons olive oil or 3 tablespoons vegetable oil

directions

Combine the tomato, corn, and rice.
In a second bowl, toss the avocado in one tsp lemon juice, and then add to the other ingredients.
In a third bowl, combine the 2 tablespoons lemon juice, salt, garlic, ginger, and cilantro.
Slowly whisk in the oil.
Pour the dressing over the vegetables and rice, and toss gently.

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Reviews

I lost this recipe and was searching for it and I am shocked this recipe hasn't been given more reviews. I have been making this recipe for years and have gotten nothing about rave reviews about it wherever I bring it. I vary by adding chopped shrimp, grilled asparagus, roasted peppers, and/or roasted mushrooms. It's basically whatever I have on hand. You have to give this one a try! :)

Chef Chelsea 2
While this was colourful and quick to make, we didn't enjoy it a lot. We found it over lemony with a bitter after-taste that probably came from the raw ginger and garlic. I think I prefer a mayo coated rice salad.

JustJanS
This made a colorful salad and would be a great idea for picnics as well. I did add some grated carrot and chopped green onions. I found I needed to increase the dressing amounts by half to have enough to cover the salad. Thank you for sharing your recipe!

Susie D