Corn, Tomato, and Avocado Salad

READY IN: 15mins
Recipe by Cristie B

A colorful medley that makes a delicious summer dish. You can serve it as a salad or call it a chunky dip and scoop it up with tortilla chips. From FamilyFun Magazine.

Top Review by J-Lynn

So very good! I served this with short ribs; hubby was very happy! I did add a little cumin to the salad, which I thought was good. It is not too acidic; the lime juice is mild in this recipe.

Ingredients Nutrition

Directions

  1. In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
  2. Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.

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