corn avocado and tomato salad

If there was ever a salad that signified the end of summer, it would be this tomato salad with corn and avocado. It’s also incredibly simple to prepare. You just halve some cherry tomatoes, add the kernels of a couple of ears of cooked, fresh corn, dice up some cukes and avocado, and toss all that with a simple vinaigrette of olive oil, lemon juice, salt and pepper and a splash of sherry vinegar.

For this tomato salad with corn and avocado recipe, try to select avocados that are ripe but still pretty firm. Fresh corn is always best, but it’s a little past season here, so you may have to go with a few frozen ears. For the herbs, you can mix and match however suits you best. This salad lends itself well to a mix of basil and parsley, but you can definitely throw in some cilantro. If you do that, switch up the lemon juice for lime for a Mexican twist. I like to use a pint of those adorable, multicolored heirloom cherry tomatoes for this salad, but if you can only find regular red ones, by all means, use those!

corn tomato salad on marble table

One of the best things about this salad (aside from how easy it is) is that it’s absolutely beautiful. Look at that riot of color! Thanks to the multicolored tomatoes, you’ve got shades of red, yellow, and orange. You can even add some chopped sweet bell pepper, if you’d like. It’s perfect for a picnic or potluck. Bring it along for a beach lunch. Take it to a Memorial or Labor Day gathering, or make it simply just because. I’ve already made it twice this month, and I’m eyeing a third.

corn avocado and tomato salad
5 from 1 vote
Print

Tomato Salad with Corn and Avocado

This delicious tomato salad with corn and avocado is a hit at all late summer gatherings.

Course Appetizer, Salad, Side Dish
Cuisine American
Keyword tomato avocado cucumber salad, tomato corn avocado salad, tomato cucumber salad, tomato salad with corn and avocado
Prep Time 10 minutes
Chilling time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Calories 107 kcal
Author Amanda

Ingredients

  • 1 pint cherry tomatoes halved
  • 2 avocados pitted, peeled and diced
  • 3 ears of corn cooked and kernels cut off
  • 1 cucumber diced
  • 1/2 cup red onion finely sliced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon sherry vinegar
  • 1/4 cup basil leaves chopped
  • 1/4 cup parsley leaves chopped
  • salt to taste
  • pepper to taste

Instructions

  1. In a pretty serving bowl, combine the corn, avocado, cucumber, tomatoes and onion.

  2. In a separate glass bowl, whisk together the oil, vinegar, and lemon juice.

  3. Pour over the salad and toss gently to mix.
  4. Chill or let sit at room temperature for one hour.
  5. Toss before serving. Add chopped herbs just before serving.

Nutrition Facts
Tomato Salad with Corn and Avocado
Amount Per Serving
Calories 107 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 12mg1%
Potassium 360mg10%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 3g3%
Protein 2g4%
Vitamin A 433IU9%
Vitamin C 17mg21%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Looking for other salads perfect for summer? Try this Watermelon Feta Salad with Arugula, whose beauty and delicious taste does double duty for a summer picnic or gathering.

Pin this for later:

Tomato Salad in a bowl with corn and avocado

3 thoughts on “Tomato Salad with Corn and Avocado”

Leave a Reply

Your email address will not be published. Required fields are marked *