• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Corn Salad with Tomatoes and Avocado

    Celebrate summer with this seasonal Corn Salad with Tomatoes and Avocado recipe. Very colorful, a bit sweet, and a bit spicy, this dish combines the best of the summer's bounty - and is perfect for those rooftop parties. Mix it up in one of our favorite bowls and it can go from kitchen to table in a flash. 


    Ingredients
    2
    cups
    cooked corn kernels (about 3 large ears)
    14
    grape tomatoes, halved lengthwise
    3
    green onions, sliced thinly crosswise
    1
    jalapeno, minced
    1/4
    cup
    chopped cilantro
    1/2
    teaspoon
    kosher salt
    1/8
    teaspoon
    black pepper
    1
    tablespoon
    plus 1 teaspoon red wine vinegar
    3
    tablespoons
    Olive Oil
    1
    ripe avocado, peeled, seeded, diced
    Directions
    In medium bowl combine corn, tomatoes, green onions, jalapeño chile, and cilantro and mix well. Add red wine vinegar, olive oil, salt, and pepper, and mix to combine.
    Add avocado and mix gently until well combined. Serve cold or at room temperature.

    The base number of servings for this recipe is 4
    OK

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