I can’t remember where I got the recipe for this salad. I do know that it’s one of my favorites. It’s often one of the ways I dream myself into summer (or at the very least, spring) in the depths of winter. It just feels like summer to me. It’s also a terrific dish for a party or a cook-out.
Corn, avocado and tomato salad
- 2 cups cooked corn
- 1 diced avocado (1/2 inch pieces)
- 1 pint halved cherry tomatoes (although I like grape tomatoes better)
- 1/2 cup finely diced red onion (I’m not a fan of raw onion, so I don’t use them)
- 2 tbsp olive oil
- 1 tbsp fresh lime juice
- 1/2 lime zest
- 1/4 cup chopped cilantro
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
Place corn, avocado, tomatoes and onion in a large bowl.
In a separate bowl, whisk the balance of the ingredients to make a vinaigrette. Stir into the salad. I don’t measure this very carefully and tend to use a little more lime juice and cilantro than it calls for because the corn is sweet so it can take a little more lime. It’s a beautiful salad.
Serves 4 to 6. Or 2 really hungry people.