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Recipe: Avocado, Corn, and Tomato Salad

Recipe: Avocado, Corn, and Tomato Salad

This delicious recipe, from my friend Katie Hilkemeyer, highlights the beautiful flavors of summer. It's the perfect accompaniment to any meal from the grill. Serve it as a side salad or with tortilla chips as a chunky dip.

For a different twist, you can also add a can of black beans to this salad (in which case, you'll also want to double the amount of olive oil, lime juice and cilantro used).


2 tbsp olive oil
1 tbsp lime juice, freshly squeezed
1/4 cup chopped fresh cilantro
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
2 1/2 cups corn kernels (from about 5 ears of fresh corn or frozen organic corn works, as well)
2 avocados, diced
1 pt grape or cherry tomatoes, cut in half
1/2 cup red onion, minced


In a large bowl, whisk together the olive oil, lime juice, cilantro, salt and pepper. Add the corn, avocado, tomatoes, red onion and toss to combine. Taste and season, adding more salt and pepper, as you like (and possibly more lime juice and cilantro).

Amanda Haas is a cookbook author and founder of the website One Family One Meal, which provides free recipes, menu plans, and shopping lists to parents who want to cook healthy meals their entire family will love. Her recipes and kitchen wisdom are currently also being showcased by Pottery Barn Kids.  Cooking in Everyday English, her latest cookbook writing project, will be released in October of 2011 (pre-order at Amazon).


Image Source: Courtesy of A. Haas

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

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