Summer Corn and Tomato Salad
This refreshing corn and tomato salad is bursting with flavor from sweet cherry tomatoes and corn, creamy avocado, and zesty lime!
Servings: 6
Calories: 129kcal
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
Storing Tips: Transfer any leftover 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