Corn and Tomato Salad Recipe
This quick and easy side dish is ideal for summer barbecues and picnics! Easy to toss together at a moment's notice, and easy to customize, it makes the perfect recipe to pair with just about any main dish!
Servings: 5 Servings
Calories: 212kcal
Ingredients
- 2 cups cherry tomatoes halved
- 1 (15-oz) can corn drained and rinsed*
- 1 ripe avocado diced
- ½ cup red onion thinly sliced
- 1 large clove garlic
- ½ cup fresh parsley finely chopped**
- 3 Tbsp avocado oil
- 1 tsp lemon zest
- 2 Tbsp fresh lemon juice
- Sea salt and black pepper to taste
Instructions
- Toss all of the ingredients together in a mixing bowl until well combined. There is no need to mix the fresh vegetables and the dressing ingredients separately - everything can go in at the same time.
- Taste the salad for flavor and add more lemon juice, salt, or pepper to your personal taste.
- Serve with your main dish, such as grilled chicken, fish, steak, etc.
- Store salad in an airtight container in the refrigerator for up to 2 days if you include the avocado, or up to 5 days without avocado.
Notes
*Use two stalks of cooked fresh corn if you prefer fresh over canned.
**Replace the fresh parsley with fresh cilantro, fresh mint, or fresh basil.
Nutrition
Serving: 1Serving (of 5) | Calories: 212kcal | Carbohydrates: 22g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 21mg | Potassium: 512mg | Fiber: 5g | Sugar: 7g