Corn, Avocado and Tomato Salad

Yield: 6 servings
Community Recipe from


  • 2 cup(s) cooked corn (about 4 ears)
  • 1 avocado diced
  • 1 pint(s) cherry tomatoes halved
  • 1/2 cup(s) red onion diced
  • 2 tablespoon(s) olive oil
  • juice of one lime
  • zest from the lime
  • 1/4 cup(s) cilantro chopped
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) freshly ground pepper


  1. Place corn in a large bowl. Add avocado, tomatoes, and onion. In a seperate bowl, whisk together olive oil, lime juice, zest, cilantro, salt and pepper.
  2. Stir the vinaigrette into the salad and serve.
July 2012

This recipe is a personal recipe added by CassandraNocera and has not been tested or endorsed by MyRecipes.

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