Friday, May 29, 2009

Corn, Tomato, and Avocado Salad

We had our families over to grill last weekend, and I was looking for a yummy side to go with everything else. I headed over to Colleen's blog, intending to get the recipe for the Tri-Colore Orzo she made when we got together a couple of weeks ago, but instead found this Corn, Tomato, and Avocado dish.

It was super quick to prepare, looked awesome on the table, and was delicious. I did think that the lime was a bit too overpowering for my taste, so next time I would just use slightly less. But there for sure WILL be a next time!

  • 10 ounces frozen corn, thawed completely
  • 1 pint cherry or grape tomatoes, halved
  • 2 scallions, thinly sliced
  • 1 avocado, diced
  • 2 tablespoons lime juice
  • 1 tablespoon good quality olive oil
  • kosher salt and coarse ground black pepper, to taste

Combine corn, tomatoes, scallions in large bowl. Whisk together lime juice, olive oil, salt, and pepper and pour over vegetables. Chill for 1-4 hours.

When ready to serve, add gently fold in avocado and allow salad to come to room temperature. Season again with salt and pepper if needed.


  1. Yum - I just made this last week but seeing your picture makes me want it again soon! Glad you liked it!

  2. I can't wait to try this with fresh tomatoes and corn from our garden!

  3. I've been doing the same sorts of salads, but with lemon juice. I like the idea of the lime though - esp. w/ those avocados. It looks awesome.
    Have you tried edamame in there too? Really good!


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