Description
This refreshing corn and avocado salad is perfect for a summer gathering!
Ingredients
Scale
- 2 cups corn (fresh, frozen, or canned, drained)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/3 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Dice the avocado into medium-sized cubes and halve the cherry tomatoes. Finely chop the red onion and cilantro. If using canned or frozen corn, make sure it’s drained or thawed completely.
- In a small bowl, whisk together fresh lime juice, olive oil, chili powder, salt, and pepper. Taste and adjust seasoning as needed.
- In a large mixing bowl, add corn, cherry tomatoes, red onion, and cilantro. Pour the dressing over and toss gently until everything is coated.
- Just before serving, gently fold in the diced avocado to avoid mashing it. Give the salad a final taste and adjust salt or lime juice if needed.
Notes
- This salad can be served immediately, but letting it chill for 30 minutes enhances the flavors.
- Try adding some diced jalapeño for a spicy kick!
- Prep Time: 15 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg