This refreshing Corn, Tomato, and Avocado Salad makes a perfect weekday lunch or side dish to tacos.
We are starting to get a lot of fresh avocados from our trees, so I am trying to find as many ways to use them as I can. This salad is one of my favorite ways, as it is light and refreshing and also very easy to make. If you are looking for a warmer corn salad, try my Corn and Zucchini Salad!
I love serving this alongside tacos or bringing it with me for a quick lunch during the week. While it is filling as is, you can always add some additional protein to the salad if you are eating it as a main dish. Shredded chicken or some grilled shrimp would taste wonderful with this tomato and avocado salad!
To make this salad super simple and quick to assemble, I use canned corn. After rinsing and draining the canned corn, I add it to the remaining ingredients. If you have access to fresh corn, that would make this salad even better. Just cook the corn, cut the kernels off of the cob, and add to the salad just as you would with canned corn. Extra work, but super tasty! Either type of corn you use will be delicious though, so do what works best for you!
Corn, Tomato, and Avocado Salad
A refreshing and easy to make salad.
- 1 pint cherry tomatoes, halved
- 1 avocado, diced
- 1 can corn, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 clove of garlic, minced
- 2 Tablespoons fresh lime juice
- 2 Tablespoons oil of choice
- Pinch of salt, to taste
- Fresh cilantro, optional
Combine the halved cherry tomatoes, diced avocado, rinsed and drained corn and black beans, and minced garlic in a bowl and mix. In a small bowl, combine lime juice, oil of choice (I used avocado oil), and salt. Pour over the salad and stir to evenly distribute. If preferred, add some fresh cilantro for extra flavor. Store leftovers in the refrigerator.