Corn Tomato and Avocado Salad
I needed to make something for our monthly cooking club that could be made without a kitchen. I decided to do some sort of a side and when I saw this recipe I knew we’d all love it. It’s actually very similar to the summer salsa that I make on a regular basis.
I added cilantro to the dish because everyone loves cilantro, right? I know that people tend to either love it or hate it, and I’m definitely a cilantro lover.
This salad makes a great side dish for any summer cookout. And it’s so easy to throw together. I mixed everything together except the avocado a day in advance. Then right before serving, the avocado is added.
Corn, Tomato, and Avocado Salad – from Cooking This and That – makes 4 servings
10 ounces frozen corn, thawed completely
1 pint cherry or grape tomatoes, halved
2 scallions, thinly sliced
1 avocado, diced
2 tablespoons lime juice
1 tablespoon good quality olive oil
kosher salt and coarse ground black pepper, to taste
cilantro to tasteCombine corn, tomatoes, scallions in large bowl. Whisk together lime juice, olive oil, salt, and pepper (and cilantro) and pour over vegetables. Chill for 1-4 hours.
When ready to serve, add gently fold in avocado and allow salad to come to room temperature. Season again with salt and pepper if needed.






I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 






i love lemon! these cupcakes look great!
Vegan Cupcaks Take Over the World are one of my brother and my FAVORITE cookbooks. These look great. I love the idea of folding in lemon curd!
I am a fan of lemon after the DB challenge and putting it in a cupcake is just genius! Yummy!
-Clara
Oh my gosh…these sound AMAZING! I must try them…
These look great!
Wow, my mouth is just watering looking at those!
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