Corn, Avocado, and Tomato Salad
photo by lsustacy
- Ready In:
- In a large bowl combine corn, avacado, tomatoes, and onion.
- In a separate bowl whisk together olive oil, lime juice, lime zest, cilantro, salt, pepper.
- Stir the vinaigrette into the salad and serve.
Questions & Replies
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I'm so glad I found this recipe! I was getting ready to post it myself! I love the ease of making this salad and how the flavors meld together as you let it chill! I mix everything together in the same bowl before I put it in the fridge to chill! I also zest 1 lime and use the juice from that lime in the salad! Yummy Yummy Yummy!!
I saw this recipe on the Food Network web site and thought it looked really good. I wish I had fresh corn, but had to use canned corn (11 ounces). Also I used the zest and juice of a whole lime and quartered the cherry tomatoes. I think all the flavors worked well together. This would be a great side dish to serve with any Mexican meal.
Made this for a weekend BBQ and it was great! Especially the presentation......so pretty in the glass bowl with a sprig of cilantro for garnish. I was lazy & used frozen corn, but I think next time will use fresh cooked corn or grilled corn to enhance the flavor. SUPER easy, fast side dish-perfect for summer!! Thx for posting!
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I am a student at Michigan State University, and contrary to most college students, I love to cook! I am newly married, and my husband loves to help me in the kitchen (ie clean up after me). It's a nice way to spend time together after a long day of work and school. We both love experimenting with food and ingredients, it's a fun surprise every time!