Corn, Tomato, and Avocado Salad
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
Servings Prep Time
4-6servings 5minutes
Cook Time Passive Time
0minutes 0minutes
Servings Prep Time
4-6servings 5minutes
Cook Time Passive Time
0minutes 0minutes
Ingredients
  • 2ears corncooked and kernels cut off the cob
  • 1pint grape tomatoeshalved
  • 2 avocadospeeled, pit removed and diced
  • 1/2cup red onionsmall diced. About half 1 medium onion
  • 2tablespoons lime juice
  • salt and pepperto 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 🙂
Recipe Notes

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