Tomato Rice Salad With Avocado and Corn

Total Time
30mins
Prep 30 mins
Cook 0 mins

We love this recipe during the summer and take it to picnics and potlucks! It's also a great meal when you add shrimp--serve cold!

Ingredients Nutrition

Directions

  1. Combine the tomato, corn, and rice.
  2. In a second bowl, toss the avocado in one tsp lemon juice, and then add to the other ingredients.
  3. In a third bowl, combine the 2 tablespoons lemon juice, salt, garlic, ginger, and cilantro.
  4. Slowly whisk in the oil.
  5. Pour the dressing over the vegetables and rice, and toss gently.

Reviews

(3)
Most Helpful

I lost this recipe and was searching for it and I am shocked this recipe hasn't been given more reviews. I have been making this recipe for years and have gotten nothing about rave reviews about it wherever I bring it. I vary by adding chopped shrimp, grilled asparagus, roasted peppers, and/or roasted mushrooms. It's basically whatever I have on hand. You have to give this one a try! :)

Chef Chelsea #2 July 03, 2010

While this was colourful and quick to make, we didn't enjoy it a lot. We found it over lemony with a bitter after-taste that probably came from the raw ginger and garlic. I think I prefer a mayo coated rice salad.

JustJanS November 13, 2006

This made a colorful salad and would be a great idea for picnics as well. I did add some grated carrot and chopped green onions. I found I needed to increase the dressing amounts by half to have enough to cover the salad. Thank you for sharing your recipe!

Susie D February 08, 2006

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