Corn, Avocado, and Tomato Salad
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A fresh and light side dish perfect for spring or summer BBQs and potlucks. Grill the corn for a little extra something special.
2 cups cooked corn
1-2 avocados, cut into 1/2-inch cubes
1 pint cherry or grape tomatoes, halved
1/2 cup finely diced red onion
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix. Chill salad for an hour or two to let flavors blend.
Optional : Can serve over lettuce or leafy greens
There are many ways that you can cook corn and here are the ways how:
Bring a pot of water to boiling and boil the corn for 3-5 minutes.
Grill the corn over medium high heat for 3-5 minutes.
Keep the corn in its husk and microwave for 3-5 minutes. It steams the corn.
Cut the corn off the cob and saute in a pan with a little oil for 3-5 minutes.
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