Corn, Avocado and Tomato Salad

Well now doesn’t this recipe sound right up my alley? Avocado addict should be in my blog title, honestly. It’s a Paula Dean recipe, and surprisingly light! She is obviously known as the butter queen, and more known recently of never being on television ever again, but that’s besides the point. THIS SALAD is yummers.


2 cups cooked corn, fresh or frozen
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper

Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.

Read more at:


I omitted the cilantro and the lime zest, and only added lime juice, but HOLY MOLY THAT’S DELICIOUS. It didn’t even make it to a plate, because I ate it directly from the mixing bowl. I’m such a lady. This is a great side dish, but I’d eat it for dinner any night. It’s so fresh and light – yet filling. I used fresh corn, so the warmness of the corn made the avocado extra creamy. This is going in my recipe book for sure Smile 





Stay tuned for more good recipes, as I only share the best ones!



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