This refreshing corn and tomato salad is bursting with flavor from sweet cherry tomatoes and corn, creamy avocado, and zesty lime!
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Salad
Cuisine: Mexican
Servings: 6
Calories: 129kcal
Author: World of Vegan
Ingredients
4cupscherry tomatoeshalved or quartered
1½cupsfrozen or canned corn kernels
⅓cupthinly sliced red onion
¼cuproughly chopped cilantro(or sub other herb such as green onion or parsley)
2limesjuiced
1tablespoonextra virgin olive oilor canola oil
salt and pepperto taste
1½ripe avocadoschopped 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!