Avocado Corn Tomato Salad is a healthy side dish the whole family will love! Sweet corn paired with cherry tomatoes, avocado, red onion and a lemon lime dressing. This salad is vegetarian, vegan and gluten free, making it a great option for pot lucks, bbqs and family gatherings!
Prep Time: 10 minutesminutes
Total Time: 10 minutesminutes
Servings: 6-8 Side Salads
Calories: 218
Course: Appetizer, Side Dish
Ingredients
Salad
4cobscorn, cooked and cut off the cob, or 3 cups frozen corn thawed, or 2 cans of corn drained
Corn - you can use fresh, frozen or canned corn for this recipeFresh Corn - boil the corn stove top for 5 - 8 minutes or until the corn is tender. Drain and allow the corn to cool until cool enough to handle. Using a large bowl, stand the corn up and carefully use a knife to cut the kernels off the cob. Or brush the corn with oil and grill for 8-12 minutes, or until lightly charred.Frozen Corn - allow the corn to thaw at room temperature for 5 - 10 minutes or until fully thawed, or place the frozen corn in a strainer and run under cold water for 2-3 minutes or until thawed.Canned Corn - drain the canned corn well.
In a large bowl combine all of the salad ingredients.
In a small bowl whisk together the dressing ingredients until evenly combined.
Pour the dressing over the salad and toss to combine.
Optional: Garnish with additional chopped cilantro or parsley and lime wedges. Serve and enjoy!