Avocado Corn Salad

Avocado Corn Salad

A refreshing and vibrant avocado corn salad, perfect for summer picnics or as a side dish. This salad combines creamy avocado, sweet corn, and zesty lime for a delightful flavor explosion.

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Course: Salad, Side Dish

Cuisine: American, Mexican

Keyword: Avocado, corn, Healthy, Salad

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 220kcal

Ingredients

For the Salad

2 medium ripe avocados diced
1 cup sweet corn fresh or canned, drained
1 medium red bell pepper diced
1/2 cup red onion finely chopped
1/4 cup fresh cilantro chopped
1 medium lime juiced
1/2 teaspoon salt to taste
1/4 teaspoon black pepper to taste

Instructions

Prepare the Ingredients

Begin by preparing all your ingredients. Dice the avocados, ensuring they are ripe but firm enough to hold their shape. This will provide a creamy texture without becoming mushy.
If using fresh corn, you can cook it briefly in boiling water for 2-3 minutes, then cool it down in ice water to stop the cooking process. If using canned corn, simply drain and rinse it.
Dice the red bell pepper and finely chop the red onion and cilantro. This will add color and flavor to your salad.

Combine the Salad

In a large mixing bowl, combine the diced avocados, corn, red bell pepper, red onion, and cilantro. Gently toss the ingredients together to avoid mashing the avocados.

Dress the Salad

Squeeze the juice of one lime over the salad. This adds a fresh, zesty flavor and helps prevent the avocados from browning.
Sprinkle with salt and black pepper to taste. Toss gently again to ensure everything is evenly coated with the dressing.

Serve

Taste the salad and adjust the seasoning if necessary. Serve immediately for the best flavor and texture, or refrigerate for up to 30 minutes before serving to allow the flavors to meld.

Notes

This salad is best served fresh, but can be stored in an airtight container in the refrigerator for up to 1 day. To prevent browning, add the lime juice just before serving.

Nutrition