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Cinco de Mayo Avocado Corn Salad with Cilantro Lime

A refreshing and vibrant salad perfect for Cinco de Mayo celebrations, featuring creamy avocado, sweet corn, and zesty cilantro lime dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups fresh corn kernels can use canned or frozen
  • 1 large ripe avocado diced
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1 medium lime juiced
  • 1 tablespoon olive oil
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste

Method
 

Preparation
  1. In a large mixing bowl, combine the corn, diced avocado, cherry tomatoes, red onion, and cilantro.
  2. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.
  3. Pour the dressing over the salad and gently toss to combine.
  4. Serve immediately or chill in the refrigerator for 30 minutes before serving.

Notes

This salad is best served fresh but can be stored in the refrigerator for up to 2 days. To prevent the avocado from browning, add the dressing just before serving.