Nothing compares to the juiciness of summer tomatoes. Go beyond the expected with this showstopping salad. If you’re looking for a slam-dunk side to add to your summer spread, please direct your attention to this Corn Avocado Tomato Salad in the potluck arena, it’s easy to make ahead, tastes fab at room temperature, and can be scaled to any quantity, making it perfect for a cookout.
This salad is totally in the realm of easy, and it’s a healthy and low sodium side dish you can add to your weeknight dinners.
| Prep Time | 40 minutes |
| Servings |
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Ingredients
- 3 cans no-salt added corn (15oz)
- 3 ripe avocados seeded, peeled, and 1/2-inch diced
- 1 lemon juice
- 1 pint grape tomatoes sliced in half lengthwise
- 2 red bell peppers seeded and 1/2-inch diced
- 1/2 cup chopped scallion
- 2 seeded and minced jalapeño peppers
- 1 lime zested
Dressing
- 1/2 cup freshly lime juice
- ¼ cup extra-virgin olive oil
- 1 teaspoon garlic minced
- ½ teaspoon teaspoons ground cayenne pepper
Ingredients
Dressing
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Instructions
- Drain and rinse the corn and put into a bowl. Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeño peppers and lime zest to the bowl. For the dressing combine the lime juice, olive oil, black pepper, minced garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve. For best results serve immediately.
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