Summer Tomato Salad

This summer tomato salad is bursting with flavor from sweet cherry tomatoes and corn, creamy avocado, and zesty lime!

Course Salad

Cuisine Mexican

Keyword tomato corn salad, tomato salad

Prep Time 15

Total Time 15

Servings

Calories 129kcal

Author World of Vegan

4 cups cherry tomatoes halved or quartered
1½ cups frozen or canned corn kernels
⅓ cup thinly sliced red onion
¼ cup roughly chopped cilantro (or sub other herb such as green onion or parsley)
2 limes juiced
1 tablespoon extra virgin olive oil
salt and pepper to taste
1½ ripe avocados chopped into small chunks

If you are using frozen corn kernels, boil a small pot of water. Add the corn to the boiling water and reduce the heat. Boil gently for about 5 minutes, or until the corn is tender. If you are using canned corn, skip this step.
Add the tomatoes, corn, red onion, and cilantro (or other herbs) to a large mixing bowl. Toss to combine.
Squeeze the fresh lime juice into the bowl. Add the olive oil and a bit of salt and pepper.
Toss the salad to combine. Taste and adjust seasonings.
This salad tastes best when chilled. Just before serving, chop the avocado and add it to the salad, then gently toss and serve!