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Avocado Corn Salad

This avocado corn salad is full of corn, sweet red bell pepper, red onion, creamy avocado, and spicy jalapeño dressed in a fresh lime dressing.

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4 cups
Calories: 286 kcal
Course: Salad
Cuisine: Tex-Mex

Ingredients

  • 2 cups fresh corn kernels
  • ½ cup finely diced red pepper
  • ½ cup finely diced red onion
  • ½ cup quartered cherry tomatoes
  • 2 tablespoons minced jalapeño
  • 1 tablespoon minced cilantro
  • 1 lime juiced
  • 1 tablespoon avocado oil
  • 2 large avocados diced

Instructions

    Cup of Yum
  1. Bring a small pot of water to a boil over medium heat.
  2. Add the corn kernels and cook them for 2 minutes. 
  3. Drain the corn and run it under cold water until it is no longer warm. Drain well and then transfer the corn to a large bowl. 
  4. Add the red pepper, red onion, cherry tomatoes, jalapeno, cilantro, lime juice, and avocado oil. Toss to combine. Season with salt and pepper to taste. 
  5. Add the avocado and stir gently. You don’t want to smash the avocado. 
  6. Serve at room temperature or chill in the fridge until ready to use. 
  7. Storage: Store any leftover salad in an airtight container in the fridge for up to 2 days. The avocado may start to brown after a few hours but the salad will still taste delicious. 

Nutrition Information

Serving 1g Calories 286kcal (14%) Carbohydrates 30g (10%) Protein 5g (10%) Fat 19g (29%) Saturated Fat 3g (15%) Polyunsaturated Fat 15g Sodium 10mg (0%) Fiber 9g (36%) Sugar 7g (14%)

Nutrition Facts

Serving: 4cups

Amount Per Serving

Calories 286

% Daily Value*

Serving 1g
Calories 286kcal 14%
Carbohydrates 30g 10%
Protein 5g 10%
Fat 19g 29%
Saturated Fat 3g 15%
Polyunsaturated Fat 15g 88%
Sodium 10mg 0%
Fiber 9g 36%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.