Corn Tomato Avocado Salad is an explosion of Tex-Mex flavors and summertime textures, with fresh roasted corn, juicy tomatoes, creamy avocado, minced jalapeño, crumbled cotija cheese, and fresh cilantro in a zippy lime vinaigrette!
-Megan
"I love fresh corn on the cob, but don't usually do anything with it other than cook and eat as is. This salad with all of these vibrant flavors was amazing!"
For The Dressing: • Fresh-Squeezed Lime Juice • Extra-Virgin Olive Oil • White Wine Vinegar • Garlic • Salt + Pepper For The Salad: • Fresh Corn • Grape Tomatoes • Fresh Jalapeños • Cotija Cheese • Cilantro • Avocados • Lime Juice
Combine dressing ingredients by whisking together in a bowl or shaking in a jar with a tight-fitting lid. Set aside.
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Combine all salad ingredients except avocado in a large bowl. Pour the dressing over the top and gently mix until all ingredients are evenly coated. Refrigerate for several hours to allow the flavors to blend.
Just before serving, dice avocado and toss with lime juice. Gently stir into the salad and serve immediately.
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-Essie
"This was fantastic! And perfect for a picnic or potluck. Thanks for sharing!
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