Corn and Tomato Salad

It’s time for a delicious summery and uber colorful salad recipe! Aren’t these “throw it into the bowl” salads amazing? So full of life and nutrients and this summer tomato salad is crazy-easy to prepare! 

When it’s hot outside the last thing you want to do is cook, let alone eat something heavy and hot. That’s a recipe for lethargy. And that’s when these kinds of glorious salads come in. Get fresh ingredients, chop them up, toss them in a bowl, and you’re set! Best summer hack ever!

Why You Should Make This Corn and Tomato Salad

This salad is not only incredibly tasty, but there are a few more reasons to eat this salad:

• Eat The Rainbow: This salad makes it easy to indulge in a colorful array of fruits and vegetables with this vibrant salad. From the juicy cherry tomatoes to the bright yellow corn and the creamy avocado, each bite offers a burst of flavor and nutrients.
• Go Seasonal: You can add any extra veggies you like or have on hand. But I have to say, you’ll get extra points if those veggies are seasonal ones! Take advantage of seasonal produce for the freshest and most flavorful salad experience.
• Support Local Farmers: By purchasing from local farmers’ markets or subscribing to local produce delivery services, you’re not only getting the freshest ingredients but also directly supporting small-scale farmers in your community. It’s a win-win for your taste buds and the local economy.

Ingredient Notes and Substitutions

With 7 simple ingredients you can make a truly tantalizing salad that everyone will enjoy! Here’s everything you need:

Cherry Tomatoes: Opt for ripe and flavorful cherry tomatoes, halved or quartered depending on preference. If cherry tomatoes are not available, you can use grape tomatoes as a substitute.

Corn Kernels: Use either frozen or canned corn kernels. If using canned corn, be sure to drain and rinse it before adding to the salad.

Red Onion: Thinly slice the red onion to add a crisp bite and a hint of sharpness to the salad. If you prefer a milder flavor, you can soak the sliced onions in cold water for 10-15 minutes before adding them to the salad.

Cilantro: Roughly chopped cilantro adds a fresh flavor to the salad. Alternatively, you can use other herbs such as green onion or parsley if cilantro is not your favorite.

Lime Juice: Freshly squeezed lime juice provides a tangy and citrusy flavor to the salad dressing. Adjust the amount of lime juice based on your taste preferences. Lemon juice can also work in a pinch.

Extra Virgin Olive Oil: Choose high-quality extra virgin olive oil or canola oil for a light and flavorful dressing. The oil helps to coat the ingredients evenly and adds richness to the salad.

Ripe Avocados: Select ripe avocados for creaminess and richness in the salad. To check for ripeness, gently squeeze the avocado—they should yield slightly to pressure. Dice the avocados just before serving to prevent browning.

How To Make This Summer Salad

1. If using frozen corn kernels, bring a small pot of water to a boil. Add the corn to the boiling water, then reduce the heat and simmer for about 5 minutes until tender. Skip this step if using canned corn.
2. Combine the tomatoes, corn, red onion, and cilantro (or other herbs) in a large mixing bowl, tossing gently to mix.
3. Squeeze fresh lime juice into the bowl, followed by olive oil, salt, and pepper.
4. Toss the salad again to evenly coat the ingredients.Taste and adjust seasonings as desired.
5. For optimal flavor, chill the salad before serving. Just before serving, dice the avocado and add it to the salad, gently tossing to combine. Serve and enjoy!

Top Tips For The Perfect Summer Tomato Salad

Whipping up a salad isn’t rocket science, but there are a few tips and tricks that can take elevate your experience eating them from okay to glorious. Shall we begin? 

1. Try to find some nicely ripe avocados and the sweetest tomatoes you can find. They can make all the difference! Seriously. You can easily taste the difference between an organic heirloom tomato and a conventional tomato from the grocery store. Investing in higher quality produce pays off. We want this salad to be super creamy, sweet, and juicy. Yum!
2. Make sure you have some time to chill the salad! Even if it’s just for 30 mins and the reason is that it will bring out the flavors and blend them all together!
3. Don’t try to save any leftovers. This summer tomato salad is one of those that should be eaten rather quickly. But that shouldn’t be a problem—it’s so delicious you’ll probably want to gobble it all up! 

Psst! This salad would be a fantastic side for a vegan quiche or a vegan burger patty! 

Variations

This corn and tomato salad is a classic but there are several fun ways to change it up! Here are our favorite variations for this salad:

• Black Bean Salad: Add drained and rinsed black beans to the salad for extra protein and fiber. This variation is great for those seeking a heartier, more filling salad.
• Mango Corn Salad: Incorporate diced ripe mangoes for a tropical twist. The sweetness of the mangoes pairs beautifully with the tangy lime dressing.
• Quinoa Corn Salad: Mix cooked quinoa into the salad for a nutrition boost. Quinoa adds protein and complex carbohydrates, making the salad more satisfying as a main dish or side.
• Spicy Tomato Corn Salad: Add finely chopped jalapeño peppers for a spicy kick. Remove the seeds and ribs for a milder flavor.
• Greek Corn Salad: Add diced cucumber, Kalamata olives, and crumbled vegan feta cheese for a Mediterranean twist. Drizzle the salad with a Greek-inspired dressing made from olive oil, lemon juice, garlic, and oregano.

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Summer Corn and Tomato Salad

Author: World of Vegan

5 from 6 votes

This refreshing corn and tomato salad is bursting with flavor from sweet cherry tomatoes and corn, creamy avocado, and zesty lime!

Print Recipe Pin Recipe

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

Ingredients

• ▢ 4 cups cherry tomatoes, halved or quartered
• ▢ 1½ cups frozen or canned corn kernels
• ▢ ⅓ cup thinly sliced red onion
• ▢ ¼ cup roughly chopped cilantro, (or sub other herb such as green onion or parsley)
• ▢ 2 limes, juiced
• ▢ 1 tablespoon extra virgin olive oil, or canola oil
• ▢ salt and pepper, to taste
• ▢ 1½ ripe avocados, chopped into small chunks

Instructions

• If you are using frozen corn kernels, boil a small pot of water. Add the corn to the boiling water and reduce the heat. Boil gently for about 5 minutes, or until the corn is tender. If you are using canned corn, skip this step.
• Add the tomatoes, corn, red onion, and cilantro (or other herbs) to a large mixing bowl. Toss to combine.
• Squeeze the fresh lime juice into the bowl. Add the olive oil and a bit of salt and pepper.
• Toss the salad to combine. Taste and adjust seasonings.
• This salad tastes best when chilled. Just before serving, chop the avocado and add it to the salad, then gently toss and serve!

Notes

For leftovers, transfer to an airtight container and refrigerator it promptly. It’s best consumed within 2-3 days for optimal freshness. Enjoy chilled straight from the refrigerator for a refreshing summer treat!

Nutrition

Calories: 129kcal | Carbohydrates: 11g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 16mg | Potassium: 500mg | Fiber: 5g | Sugar: 4g | Vitamin A: 615IU | Vitamin C: 35mg | Calcium: 27mg | Iron: 1mg

Course — Salad

Cuisine — Mexican

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Summer tomato salad photos by Kathy Chrzaszcz for World of Vegan. Recipe and photographs copyright of World of Vegan™, all rights reserved.