Avocado Corn Tomato Salad

A bright, fresh salad combining creamy avocado, sweet corn, and juicy tomatoes in a zesty dressing—perfect for warm days, light lunches, or as a side for your favorite meals.

Why You’ll Love This Recipe

I love how effortlessly this salad brings together crisp, vibrant ingredients with a lightly tangy dressing. It’s refreshing, naturally colorful, and packed with wholesome flavors that feel light yet satisfying. Plus, it comes together in minutes with minimal fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe avocados, diced

• Sweet corn kernels (fresh, grilled, or thawed frozen)

• Cherry or grape tomatoes, halved

• Red onion, finely chopped

• Fresh cilantro (or parsley), chopped

• Lime juice

• Olive oil

• Salt and freshly ground black pepper

• Optional: jalapeño or chili pepper, finely diced

directions

1. I prep the produce—dice avocados, halve tomatoes, chop onion, cilantro, and optional chili if using.

2. I toss corn, tomatoes, red onion, and cilantro in a large bowl.

3. I whisk together lime juice, olive oil, salt, and pepper, adjusting seasoning to taste.

4. I gently fold in avocado, being careful to keep cubes intact while coating them evenly.

5. I give it a final taste and adjust lime, salt, or pepper as needed.

6. I serve immediately, or let it chill for 10–15 minutes to allow flavors to meld before serving.

Servings and timing

This salad makes about 4 servings. Prep takes around 10 minutes—so it’s ready in under 15 minutes total.

Variations

• Bean boost: I stir in black beans or chickpeas for more protein and texture.

• Cheese twist: I crumble feta or cotija cheese for a salty, creamy touch.

• Grain bowl: I serve it over cooked quinoa, farro, or couscous to make it more substantial.

• Herb swap: I use fresh basil or mint instead of cilantro for a different herbal profile.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 1 day. I find it best eaten fresh—for best texture, I add extra lime juice before serving leftover portions.

FAQs

Can I make this ahead of time?

I recommend waiting to add avocado until just before serving to prevent browning, though the rest can be prepped in advance.

How do I keep the avocado from turning brown?

I toss it in lime juice as soon as I cut it and add it to the salad right before serving, which helps slow browning.

Can I use canned corn?

Absolutely—I drain and rinse it well, but fresh, grilled, or frozen corn gives a slightly sweeter flavor.

What other vegetables work well?

I love adding diced cucumber, bell pepper, or even roasted sweet potatoes for a twist.

Is this salad dairy-free and vegan?

Yes—this recipe is naturally dairy-free and vegan, unless you choose to add cheese.

Conclusion

I find this Avocado Corn Tomato Salad to be a vibrant, easy crowd-pleaser that pairs beautifully with grilled meats, tacos, or as a standalone light meal. It’s fresh, wholesome, and perfect for warm-weather menus. Let me know if you’d like ideas for pairing or making it into a heartier bowl!