CORN TOMATO AVOCADO SALAD
This Corn Tomato Avocado Salad is summer in a bowl! The perfect side dish with anything you're grilling, or double the portion as a main dish.
Provided by Gina
Categories Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- Steam corn in steamer or microwave (or you can grill or boil) until tender, about 5 minutes.
- Let it cool then transfer to a large bowl.
- Toss all the remaining ingredients together and serve immediately.
Nutrition Facts : ServingSize 1 cup, Calories 128 kcal, Carbohydrate 14 g, Protein 2.5 g, Fat 8.5 g, SaturatedFat 1 g, Sodium 83 mg, Fiber 4 g, Sugar 3.5 g
CORN, AVOCADO, AND TOMATO SALAD
A vegetarian salad that will be a delight on your table.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 10
Steps:
- Combine the corn, avocado, tomatoes and onion. In a large glass bowl, mix together the dressing ingredients in a glass bowl. Pour over the salad and toss gently to mix.
AIDA'S CORN, TOMATO AND AVOCADO SALAD
Provided by Aida Mollenkamp
Time 25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.
- Photography by Kate Sears
AVOCADO TOMATO CORN SALAD
Corn Salad with avocados, tomatoes and a delicious lime juice dressing is perfect served on its own, or as a side that easily pairs with anything on your plate!
Provided by Karina
Categories Salad
Time 10m
Number Of Ingredients 12
Steps:
- Combine all of the salad ingredients together.
- In a small jug, mix together the dressing ingredients to combine well, and pour over the avocado salad. Season with extra salt, if desired. Serve with any protein, or enjoy with Tacos, fajitas, etc.
Nutrition Facts : Calories 209 kcal, Carbohydrate 12 g, Protein 2 g, Fat 18 g, SaturatedFat 2 g, Sodium 207 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
TOMATO, CORN, AND AVOCADO SALAD
Nothing compares to the juiciness of summer tomatoes. Go beyond the expected with this showstopping salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.
Nutrition Facts : Calories 157 g, Fat 11 g, Fiber 5 g, Protein 3 g
CORN AND AVOCADO SALAD
Steps:
- In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
- Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
- Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.
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