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Corn Tomato Avocado Salsa Salad Recipe

by Jeanette on June 18, 2014 · 18 Comments
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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.

Corn Avocado Tomato Salad © Jeanette's Healthy Living
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.

Corn Avocado Tomato Salad © Jeanette's Healthy Living

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!

5 from 1 reviews
Corn Tomato Avocado Salsa Salad
 
Prep time
Cook time
Total time
 
This can be served as a salad or salsa. It goes perfectly with any barbecue.
Serves: 8 as a side dish
Ingredients
  • 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
Directions
  1. 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.
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Comments

  1. The colors in this salad are so vibrant and gorgeous!

  2. Thanks Christine – loving easy salads this summer!

  3. So many delicious flavors in this salsa/salad! We fired up the grill for Fathers Day + a joint Birthday celebration for my husband, including two of his favorites-corn and grilled lobster tails :-) Definitely will be making this over the summer!

  4. Maybe the difference comes in how you eat it? Salad with a fork and salsa scooped up with tortilla chips. I could see myself eating this both ways…or just by pouring the whole bowl into my mouth. Bet it tastes like summer!

  5. What a perfect summer side dish!

  6. I would definitely eat this as salad or a salsa. Gorgeous!

  7. I love corn salads Jeanette!! And cilantro mmm. Hand me a huge bag of chip please :)

  8. This was outstanding,by itself AND as a salsa style dip! I will be making some for our church get together this week! Thank you for sharing! I wasn’t able to put the stars in there, so FIVE stars!

  9. Ellen Twistol says:

    Wow that corn avocado salad looks amazing, what a great idea. It sounds like a perfect summer salsa to have with company on a hot summers day enjoying it outside on the deck. Im definitely going to give this a try!

  10. G-wrobes says:

    Not to be nitpicky, but I think you meant shallots and not scallions?

  11. Do u cool the corn first and serve salad cold?

    • Jeanette Jeanette says:

      You don’t have to cool the corn first. You can serve this room temperature or cold, either way is good.

  12. I assume leftovers can’t be saved, the avocado will spoil correct? Thanks.

    • Jeanette Jeanette says:

      Avocado turns brown quickly, so if you make a batch of this, I would add just enough avocado to the portion you’re serving (you can always save half an avocado uncut in the fridge for the next day)

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