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–+ servings
corn and tomato salad

Corn and Tomato Salad

Jacklin Altman
This may just be the salad of the summer - sweet, salty, tangy, and loaded with tasty summer produce. A perfect side dish or enjoy it on its own!
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Side Dish, Salad
Cuisine American
Servings 4
Calories 195 kcal

Equipment

  • Mixing Bowl

Ingredients
  

  • 2 cups cherry tomatoes cut in half
  • 1.5 cups corn cooked and removed from cob
  • 1/2 cup red onion diced
  • 1 avocado diced
  • 2 tbsp lime juice fresh squeezed
  • 1 tbsp olive oil
  • 2 tsp honey or agave nectar
  • 2 tbsp cilantro fresh, chopped
  • salt/pepper

Instructions
 

  • Cook and remove corn from cob and let cool (or use canned or frozen corn). Combine chopped tomato, corn, avocado, and onion and mix together. Set side.
  • In a small mixing bowl or dressing shaker, combine lime juice, olive oil, honey, and season with salt/pepper. Mix together and coat vegetable mix.
  • Garnish with cilantro and season with additional salt/pepper as needed. Serve immediately and enjoy!

Nutrition

Calories: 195kcalCarbohydrates: 23gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gSodium: 22mgPotassium: 603mgFiber: 5gSugar: 10gVitamin A: 563IUVitamin C: 30mgCalcium: 21mgIron: 1mg
Keyword WW, corn, vegetarian, vegan, tomato, appetizer, salad, side dish, avocado
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