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Avocado Corn Tomato Salad
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Avocado Corn Tomato Salad

Fresh, vibrant, and packed with summer flavor, this Avocado Corn Tomato Salad is your perfect sidekick for BBQs, picnics, or quick weeknight dinners.
Course Salad
Cuisine American, Mexican-inspired
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4
Calories 220kcal
Cost $6 – $8

Ingredients

  • 2 ripe avocados diced
  • 1 ½ cups cherry tomatoes halved
  • 1 ½ cups cooked corn fresh, frozen, or canned
  • ¼ cup red onion finely diced
  • 2 tablespoons chopped fresh cilantro optional
  • Juice of 1 lime
  • 1 tablespoon extra virgin olive oil
  • Salt and black pepper to taste

Instructions

  • Prepare the vegetables: Dice the avocados, halve the cherry tomatoes, finely chop the red onion, and if needed, cook and cool the corn.
  • Combine ingredients: In a large mixing bowl, add the corn, tomatoes, avocado, red onion, and cilantro.
  • Dress it up: Squeeze in fresh lime juice and drizzle with olive oil.
  • Season and toss: Add salt and pepper to taste, then gently toss everything together to combine without mashing the avocados.
  • Serve immediately: Enjoy as a side dish or with tortilla chips as a fresh salsa-style dip.

Notes

  1. Use ripe but firm avocados to avoid them turning mushy when mixed.
  2. Char your corn for extra smoky flavor if you’re using fresh ears.
  3. Serve immediately or within a few hours—the avocados will brown over time.
  4. Balance flavors with a pinch of sugar if your tomatoes or corn are slightly tart.