Recipe
Salad
Corn, Avocado, Tomato Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. cooked corn, fresh or frozen | ||
| 1 avocado, cut into 1/2-inch cubes | ||
| 1 pt. cherry tomatoes, halved | ||
| ½ c. finely diced red onion | ||
| Dressing: | ||
| 2 tbsp. olive oil | ||
| ½ tsp. grated lime zest | ||
| 1 tbsp. fresh lime juice | ||
| ¼ c. chopped cilantro | ||
| ¼ tsp. salt | ||
| ¼ tsp. pepper |
Directions
- Combine the corn, avocado, tomatoes and onion in a large glass bowl.
- Mix together the dressing ingredients in another bowl.
- Pour the dressing over the salad, and gently toss to mix.
Nutrition facts
Servings
120 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 0mg
- Sodium: 75mg
- Total Carbohydrates: 14g
- Protein: 2g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 20%
0%
Iron 2%
0%
Calcium 2%
Recipe Source:
Paula Deen, www.foodnetwork.com