Description
A fresh and simple corn and tomato salad that combines sweet corn, juicy tomatoes, and crisp vegetables for a light and refreshing side dish.
Ingredients
Scale
- 2 cups cooked corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1 lime, juiced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine corn, cherry tomatoes, red onion, and cilantro.
- Add diced avocado and gently toss to mix.
- Drizzle lime juice and olive oil over the salad.
- Season with salt and pepper.
- Toss lightly to coat all ingredients evenly.
- Serve immediately or chill for 30 minutes before serving.
Notes
- Use fresh corn when in season for the best flavor.
- For extra heat, add a pinch of chili flakes.
- The salad can be stored in the fridge for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: corn salad, tomato salad, summer salad, easy salad, vegetarian salad