This healthy and flavorful dish is always a hit when I serve it and one of my daughter’s favorites. I’ll pack it in her school lunch when there are leftovers. It goes well with any of your favorite Mexican dishes. It is also great to bring to a cookout since it is safe to sit out in the hot sun, plus it really compliments burgers, chicken or whatever is being grilled. This recipe can easily be doubled or tripled which I recommend when feeding a crowd. Comes together in only about 10 minutes.
Corn, Avocado and Tomato Salad
Prep Time
10 mins
Total Time
10 mins
Ingredients
- 2 cups corn
- 1 pint cherry tomatoes halved or quartered
- 1/2 cup red onion diced
- 1 avocado diced
- 2 tablespoons olive oil
- 1 lime zest and juice
- 1/4 cup cilantro chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Combine the corn, tomatoes, red onion and avocado in a large bowl.
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In a separate bowl, stir the dressing ingredients together.
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Pour the dressing over the salad and gently stir to mix.
Recipe adapted from Paula Deen.