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Avocado Corn Salad

A fresh and vibrant Avocado Corn Salad made with sweet corn, creamy avocado, juicy tomatoes, and a zesty lime dressing. This easy summer salad is healthy, colorful, and perfect as a side dish or light meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Salad
  • 2 cups corn fresh, frozen, or canned
  • 2 ripe avocados diced
  • 1 cup cherry tomatoes halved
  • ½ red onion finely diced
  • 1 small cucumber diced (optional)
  • ¼ cup fresh cilantro chopped
  • 1 cup chickpeas cooked (optional)
  • Dressing
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp honey or maple syrup
  • 1 clove garlic minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp chili flakes optional

Method
 

  1. If using fresh corn, boil for 3–5 minutes and let cool. If using canned corn, drain and rinse.
  2. Dice avocado, tomatoes, onion, and cucumber. Chop cilantro.
  3. In a small bowl, whisk together olive oil, lime juice, honey, garlic, salt, pepper, and chili flakes.
  4. In a large bowl, combine corn, avocado, tomatoes, onion, cucumber, cilantro, and chickpeas.
  5. Pour dressing over salad and gently toss to combine.
  6. Serve immediately or chill for 10–15 minutes before serving.

Notes

  • Add avocado just before serving to keep it fresh and prevent browning.
  • Frozen corn works well if thawed and drained.
  • Add grilled chicken or quinoa for a complete meal.
  • Best enjoyed fresh but can be stored for up to 24 hours in the fridge.
  • Do not overmix to keep avocado chunks intact.