If you’re looking for a quick, vibrant, and refreshing side dish, look no further than this Corn, Avocado, and Tomato Salad! Bursting with the sweetness of corn, the creaminess of ripe avocados, and the juicy freshness of cherry tomatoes, this salad is the perfect balance of textures and flavors. Tossed in a light olive oil and lime dressing with a touch of salt and pepper, it’s a simple yet satisfying dish that pairs wonderfully with almost every main dish. I made this with a delicious chicken burger (recipe coming soon). So, whether you’re hosting a summer barbecue or just craving something light and healthy, this salad comes together in no time and is sure to be a hit with everyone at the table.
Ingredients (Salad):
1 can of corn (drained and rinsed)
2 ripe avocados
1 cup cherry tomatoes (halved)
Salt & Pepper to taste
Ingredients (Simple Dressing):
1 tablespoon police oil
1 tablespoon lime juice (or more to taste)
Fresh cilantro (optional, chopped)
Instructions:
1. Prepare the ingredients:
Drain and rinse the can of corn, then set it aside.
Cut the avocados in half, remove the pit, and scoop the flesh into cubes.
Halve the cherry tomatoes.
2. Mix the salad:
In a large mixing bowl, combine the corn, avocado cubes, halved cherry tomatoes, and red onion (if using).
3. Dress the salad:
Drizzle olive oil and lime juice over the salad.
Toss everything gently to combine, being careful not to mash the avocado.
4 Season:
Add salt and pepper to taste.
Garnish with fresh cilantro, if desired.
5. Serve:
Serve immediately as a fresh side dish, or refrigerate for up to an hour before serving.
Add The Salt 