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avocado corn tomato salad served in a bowl with cilantro and cut avocado on the side
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5 from 8 votes

Avocado Corn Salad Recipe

This salad recipe is colorful, flavorful, and hearty made with avocado, fresh sweet corn, tomato, fresh herb, and lime dressing in just a few minutes
Course Salad
Cuisine American
Keyword avocado corn salad
Diet Vegan, Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings 2
Calories 426kcal
Author Bhavana Patil

Equipment

Ingredients

  • 1.5 cups boiled sweet corn (from 2 ears of corn)
  • 1 large avocados peeled, pitted and diced
  • 1 cup grape tomatoes halved
  • ½ medium red onion thinly sliced

Dressing:

Instructions

  • In a small jar, whisk the lime juice, garlic, cilantro, salt, chili flakes (or pepper), and olive oil until well combined. Set aside.
    step to whisk lemon dressing ingredients in a small measuring jar collage
  • Chop all your veggies, removing any seeds/skin/stems needed.
    step to add all salad ingredients in a bowl and dressing collage
  • In a large mixing bowl, add boiled sweet corn, avocado (diced), grape tomatoes (halved), and onion (thinly sliced). Pour the dressing over the salad and toss to coat. That's it! Serve it right away.
    avocado corn tomato salad served in a bowl with cilantro and cut avocado on the side

Notes

  1. You can add additional vegetables of your choice like edamame, bell pepper, lettuce.
  2. Add ½ cup of cooked or canned black beans for extra protein.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 426kcal | Carbohydrates: 40g | Protein: 7g | Fat: 31g | Saturated Fat: 4g | Sodium: 15mg | Potassium: 990mg | Fiber: 11g | Sugar: 9g | Vitamin A: 1214IU | Vitamin C: 34mg | Calcium: 36mg | Iron: 1mg