Corn, Tomato, and Avocado Salad
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
2-3
ingredients
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1⁄4 cup chopped cilantro
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 2 1⁄2 cups fresh corn kernels (from about 5 ears)
- 1 1⁄2 cups diced avocados (1/2-inch pieces)
- 1 pint cherry tomatoes, quartered
- 1⁄2 cup finely diced red onion
directions
- In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
- 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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