2 medium tomatoes, seeded and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
3/4 cup diced peeled avocado (about 1 large)
2 ounces crumbled Cotija cheese (about 1/2 cup)
How to Make It
Combine first 5 ingredients in a large bowl, stirring with a whisk. Add corn and next 7 ingredients (through bell pepper); toss gently. Cover and refrigerate overnight, if desired.
Add avocado and cheese; toss gently. Serve immediately.
Tip: Serve it with Pan-Fried Beef Tenderloin, grilled shrimp, or Cilantro-Lime Rice.
Kids Can Help: Kids can make the entire vinaigrette themselves and chop the tomatoes and red bell pepper with a plastic knife.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Made this last night to go with a spicy pork tenderloin and it was perfect! Even after cutting the recipe in half, my family of three almost finished the whole thing, I have a little left over for lunch today. I made this almost exactly as written, only I wasn't quite perfect with a lot of my measurements, I sub'd Anaheim pepper for the jalapeno, and I forgot to put the cheese on the table, but I don't think that it was really necessary. My mom has requested that this get made again while all of these ingredients are still in season.
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