This Corn Tomato Avocado Salsa Salad is perfect for summer. Serve it as a dip for an appetizer, salsa on top of grilled chicken or fish, or as a salad.
What’s the difference between a salsa and a salad? It seems the lines are blurred these days. I used to think of salsa as the tomato salsa you find at Mexican restaurants. But lately, salsas seem to be everywhere and include corn, beans, fruit, cucumbers and just about any vegetable.
This past weekend for Father’s Day, we fired up the grill to make grilled chicken with an assortment of salads, including this Corn Tomato Avocado Salsa Salad. I’m calling this a salsa salad because my original intention was to serve this on top of the grilled chicken. But as I got thinking about what vegetables I would serve alongside the chicken, I decided to serve this as a salad instead.
This salad is full of summer flavors and would be great if you have some fresh basil to toss in. Serve it as a dip, on top of grilled fish and chicken, in tacos, or as a salad like I did. It makes a great afternoon, poolside snack too!
- 1 tablespoon olive oil
- 4 cups corn (frozen works fine)
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, finely chopped
- 1 avocado, chopped
- 1 scallion, minced
- ¼ cup cilantro, minced
- ½ jalapeno pepper, seeds removed, minced
- juice of 2 fresh limes
- a drizzle of extra virgin olive oil
- ½ teaspoon ground cumin
- sea salt
- fresh ground black pepper
- Heat oil in pan and add corn and garlic. Saute until corn has some brown spots. Toss all ingredients together in a large bowl and serve.