Southwest Corn Salad Recipe
Beat the summer heat with this no-cook Southwest Corn Salad. Ready in 30 minutes, it brings together fresh corn, juicy tomatoes, creamy avocado, and crisp red onion—a perfect side for sunny days!
Servings: 2
Calories: 191kcal
Ingredients
- Kernels from 3 ears of corn
- 1 cup grape or cherry tomatoes quartered
- 1/3 cup chopped red onion
- 1 avocado
- 1 Tablespoon fresh lime juice
- 1 Tablespoon red wine vinegar
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 Tablespoons chopped fresh cilantro
Instructions
- In a large bowl, combine corn kernels, tomatoes, and red onion.
- Place avocado, lime juice, vinegar, garlic, salt, and pepper in a small bowl. Use a fork to mash the ingredients into a thick dressing.
- Scoop the avocado dressing into the corn mixture and toss well. Fold in the chopped cilantro. Serve at room temperature.
Notes
To make ahead of time, keep the avocado dressing separate from the corn mixture until you’re ready to serve.
Store Southwestern Corn Salad in an airtight container in the fridge for up to 2 days. The avocado may brown slightly, but the flavor will still be fresh.
Freezing is not recommended due to the texture of the avocado and tomatoes. This salad is best enjoyed chilled or at room temperature.
Nutrition
Serving: 1serving | Calories: 191kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 595mg | Potassium: 728mg | Fiber: 8g | Sugar: 4g | Vitamin A: 827IU | Vitamin C: 25mg | Calcium: 32mg | Iron: 1mg
