Salads are one of the best ways to get more vegetables in your diet. When the veggies are seasoned well and combined in a good way, they are very appetizing and delicious. This Avocado Corn Salad with Tomatoes is such a simple salad to make, but the yum factor is huge! It’s so very good. I could probably eat the whole thing for my dinner it’s so good. (But I won’t do that!) It will work great for lunch or dinner as a side salad, or for even a main dish if desired.
This website uses affiliate links. Please see the disclaimer in the menu for more details. Thank you:)
This is a yummy meatless salad that is perfect for any time of year. I have made it in the summer and used fresh corn sliced right off the cob (we have amazing sweet corn in Minnesota) and that is a very yummy addition indeed. But canned or cooked frozen corn works great for the salad too. Just make sure you have a nice ripe avocado for the best soft bite. I’ve also tried this recipe with extra mozzarella cheese and that’s a good way to enjoy it too. However, this increases the fat content of course.
Scroll down to see the nutrition facts for this recipe.
7 Ingredients Needed for this Avocado Corn Salad
This is such a simple salad to make. It’s an easy addition to any meal, especially a complex meal where other parts of the meal are time-consuming and or involved to prepare. This salad is best eaten the day it is prepared, but it’s also good the next day without too much browning of the avocado. Make sure you stir it well to coat the avocado in the vinegar to help keep it from browning too much.
It’s a pretty looking salad. The ingredients needed include:
- 1 avocado, peeled and chopped
- 11 ounces corn, pre-cooked fresh corn, canned corn, or if frozen but cooked
- 1 jalapeno, de-seeded and diced with a food processor for small pieces
- 2 Tbsp white wine vinegar
- 1 tsp minced garlic
- 2 medium fresh tomatoes chopped
- 2/3 cup fresh mozzarella cut up into small cubes
Instructions for to Make this Avocado Corn Salad
This is a very simple prep salad, and quick to make. It’s basically peeling the avocado and chopping it, chopping the tomatoes, cutting up the mozzarella cheese, cooking the corn if need be, and running the jalapeno through a food processor to get small pieces to spread out the spiciness more evenly throughout the salad. This guarantees a touch of spiciness in every forkful, but not overwhelmingly so because no bite will have too much jalapeno in it.
Add all the ingredients together in a large bowl: avocado pieces, tomato chunks, mozzarella cheese, minced jalapeno, and corn.
In a separate small bowl, add the white wine vinegar and minced garlic and stir.
Pour the vinegar and garlic mixture over the vegetables and cheese and stir well.
That’s it! Now it’s ready. Serve it immediately or store it in the fridge until it’s time to eat. And then enjoy!
Avocado Corn Salad with Tomatoes
- cutting board
- 1 avocado peeled and chopped
- 11 ounces corn canned or fresh
- 2 tbsp white wine vinegar
- 1 tsp garlic minced
- 2 tomatoes medium sized, chopped
- 2/3 cup fresh mozzarella cheese cut up
- 1 jalapeno diced in food processor
- Cut up fresh mozzarella, avocado, and tomatoes.
- Use a food processor to dice jalapeno pepper (cut and deseed first)
- Add corn, avocado, tomatoes, jalapeno, and mozzzarella cheese to a large bowl
- Add the white wine vinegar to a small bowl and add minced garlic. Stir.
- Pour white wine and garlic mixture over vegetables and cheese. Stir to coat.
- Serve immediately or store in the fridge until ready to serve the dish.
Low Carb Dish
This dish is low carb in comparison to a bowl of rolls or potato salad. It gets its carb from the corn and other vegetables (cut the amount of corn to reduce the number of carbs in this salad). It’s a great healthy addition to a meal with the healthy fat from the avocado plus the high amounts of vitamin A and potassium. It has a decent amount of protein from the cheese, great for a vegetarian, and some fiber. Fiber is always a perfect addition to any meal. We need that fiber!
This recipe also has a good amount of vitamin C and a dose of calcium from the fresh mozzarella cheese. I love the creamy flavor added to this recipe from the cheese.
Color! Such Gorgeous Color with this Avocado Corn Salad Side Dish
There are so many gorgeous natural colors with this salad. It’s just a pretty addition to any dinner table. It’s eye-pleasing and appetizing to look at with the yellow, greens, and red colors. It offers a beautiful presentation for the table.
Looking for more Salad Recipes?
I’m a salad freak. I love making up salad recipes. Plus, I love all the natural flavors a salad can offer. Here are a few more salad recipes I’ve dreamt up.
Copyright ©2020 Julie Hoag Writer. All Rights Reserved. All photos by Julie Hoag and protected by copyright. Please do not use my photos without my permission.
Awesome kitchen supplies at: Zulay Kitchen Supplies
Consent to join Julie Hoag Writer