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Flavorful and easy to toss together. This Corn, Tomato, and Avocado Salad is a perfect use for any leftover corn on the cob you have. Serve cold or room temperature so a great option for potlucks or backyard barbecues. Recipe at Kathleenscravings.com #summersalad #avocadorecipe #cornonthecob #potluckrecipe

Corn, Tomato, and Avocado Salad


  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 servings 1x

Description

Flavorful and easy to toss together. This Corn, Tomato, and Avocado Salad is a perfect use for any leftover corn on the cob you have. Serve cold or room temperature so a great option for potlucks or backyard barbecues. Recipe at Kathleenscravings.com


Scale

Ingredients

  • 2 ears corn (cooked and kernels cut off the cob)
  • 1 pint grape tomatoes (halved)
  • 2 avocados (peeled, pit removed and diced)
  • 1/2 cup red onion (small diced. About half 1 medium onion)
  • 2 tablespoons lime juice
  • salt and pepper (to taste)

Instructions

  1. Toss all ingredients in a large bowl. Season with salt and pepper to taste. I like to start with about a 1/4 teaspoon of each and add from there. Serve room temperature or cold. Enjoy 🙂

Notes

Leftovers will keep in the fridge for a day or two (in an airtight container), but the avocado may start to brown.

  • Category: Sides
  • Cuisine: American
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