Corn Tomato and Avocado Salad
I needed to make something for our monthly cooking club that could be made without a kitchen. I decided to do some sort of a side and when I saw this recipe I knew we’d all love it. It’s actually very similar to the summer salsa that I make on a regular basis.
I added cilantro to the dish because everyone loves cilantro, right? I know that people tend to either love it or hate it, and I’m definitely a cilantro lover.
This salad makes a great side dish for any summer cookout. And it’s so easy to throw together. I mixed everything together except the avocado a day in advance. Then right before serving, the avocado is added.
Corn, Tomato, and Avocado Salad – from Cooking This and That – makes 4 servings
10 ounces frozen corn, thawed completely
1 pint cherry or grape tomatoes, halved
2 scallions, thinly sliced
1 avocado, diced
2 tablespoons lime juice
1 tablespoon good quality olive oil
kosher salt and coarse ground black pepper, to taste
cilantro to taste
Combine corn, tomatoes, scallions in large bowl. Whisk together lime juice, olive oil, salt, and pepper (and cilantro) and pour over vegetables. Chill for 1-4 hours.
When ready to serve, add gently fold in avocado and allow salad to come to room temperature. Season again with salt and pepper if needed.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m planning to make these tonight! They sound so good!
I love anything with cilantro in it! Thanks!
WOW, what a great combo! I will definitely be trying these some time soon!
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I love Cara’s blog too! These look delish, I love the drunken peppers too!
Wow, the drunken peppers sound like such a nice touch! These could easily evolve into Cuervo & Carona burgers – catchy, right?!
These look really yummy! You mentioned tequila but it doesn’t appear in the recipe… I definitely want to try these, but I need to know how much tequila to use because, well, not having tequila is not a problem in my house, haha!
Suzi,
The original recipe from Cara’s blog uses Tequila. I didn’t have any in the house, so the recipe I posted is the adaptation that I made instead. Click here to see Cara’s original version.
I was just wondering if it mattered what type of oatmeal we used in the recipe. Instant, slow cooking?