Ingredients for Avocado Corn And Tomato Salad
- 2 ripe avocados
- 1 cup frozen corn kernels
- 1 pint cherry or grape tomatoes
- 2 tablespoons balsamic vinegar
- Lemon Juice
- pinch of salt and pepper
- 1 tablespoon olive oil
- ¼ cup crumbled feta cheese
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How to Make Avocado Corn And Tomato Salad
- Thaw 1 cup of frozen corn kernels completely.
- Halve 2 ripe avocados and remove the pits.
- Dice the avocados into ½-inch cubes.
- Core and dice 1 pint of cherry or grape tomatoes into small pieces.
- In a large bowl, gently combine the thawed corn, diced avocados, and diced tomatoes.
- Drizzle with 2 tablespoons of balsamic vinegar, 1 tablespoon of olive oil, and a pinch of salt and pepper. (Optional: Add ¼ cup crumbled feta cheese)
- Toss gently to combine.
- Refrigerate for at least 30 minutes to allow the flavors to meld before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
12g
Fat
22g
Carbs
17g
