Ingredients for Corn Tomato Salad
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How to Make Corn Tomato Salad
- Combine 1/2 cup chopped fresh cilantro, 1/4 cup olive oil, 2 tablespoons lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a blender. Blend until smooth.
- In a large bowl, gently combine 2 cups of cooked corn kernels, 2 cups chopped tomatoes, 1 cup cubed fresh mozzarella cheese, and 1 ripe avocado, diced.
- Pour the cilantro dressing over the corn and tomato mixture and toss lightly to combine.
- Refrigerate for at least 15 minutes (or up to 3 hours) to allow the flavors to meld and the salad to chill.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
13g
Fat
35g
Carbs
4g
