Corn Salad with Tomatoes and Avocado

Lawndale News Chicago's Bilingual Newspaper - Food


  • 2 cupscooked corn kernels (about 3 large ears)
  • 14 grape tomatoes, halved lengthwise
  • 3 green onions, sliced thinly crosswise
  • 1 jalapeno, minced
  • 1/4 cupchopped cilantro
  • 1/2 teaspoonkosher salt
  • 1/8 teaspoon black pepper
  • 1 tablespoonplus 1 teaspoon red wine vinegar
  • 3 tablespoons Olive Oil
  • 1 ripe avocado, peeled, seeded, diced


In medium bowl combine corn, tomatoes, green onions, jalapeño chile, and cilantro and mix well. Add red wine vinegar, olive oil, salt, and pepper, and mix to combine.

Add avocado and mix gently until well combined. Serve cold or at room temperature.

Comments are closed.