Corn, Avocado, and Tomato Salad

Yield: 4-6 servings


    • 2 cups cooked corn, fresh or frozen (see Note)
    • 1-2 avocados, cut into 1/2-inch cubes
    • 1 pint cherry or grape tomatoes, halved
    • 1/2 cup finely diced red onion
  • 2 tablespoons olive oil
  • 1/2 teaspoon grated lime zest
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix
  2. together the dressing ingredients in another bowl, pour over the salad, and
  3. gently toss to mix. Chill salad for an hour or two to let flavors blend.


Fresh corn is really best to use here. Cut it off the ear and boil it for 3-4 minutes

to cook it. I love it almost a little crunchy. You can even stick it in raw if that’s what

you like.

Source: Paula Deen



Salad in a Jar, my lunch for a week.

First, I gathered my ingredients. I don’t have a recipe, because you put what you like in your jar!

I put the dressing, if any, in the bottom, then added the smaller, more dense items. salad fixins

I like my salad with lots of yummy stuff like olives, sunflower seeds, brightly colored mini peppers, corn cut off the cob, almonds and cheese, just to name a few 🙂

Top off your jars with your favorite greens. I left out tomatoes because their juice makes it runny in a couple days. You can add those adorable little cherry tomatoes, if you want.

I smushed everything down into a pint size Ball canning jar. You can use a larger jar, whichever you have. Put the lids on and into the frig they go. They lasted and stayed fresh for the entire week!

salad in a jar

There are lots of ideas on Pinterest, but these are my photos. You are welcome to share 🙂

Rice, Black Bean & Avocado Salad

This side salad does double duty as a light meal and can be served warm or cold. Enjoy it right away or make ahead and refrigerate to give the flavors extra time to come together.


  • 2 tablespoons olive oil
  • 1 cup diced onion (about 1 medium onion)
  • 3/4 teaspoon cumin, divided
  • 1 cup white rice, rinsed well
  • 1 1/2 cups vegetable stock
  • 1 1/2 teaspoons garlic salt, divided
  • 2 cans (15 ounces each) seasoned black beans, well drained
  • 2 teaspoons chopped cilantro leaves, or to taste
  • Juice of 1 lime, or more to taste
  • 2 avocados, diced


Add oil to heated pan and sauté onion for 4 to 5 minutes over medium heat. Add 1/4 teaspoon of the cumin and stir for another 30 seconds. Add rice, stock and garlic salt and bring to boil. Reduce to lowest heat, cover and cook for about 18 minutes, or until rice is just cooked. Fluff rice with fork and allow to cool slightly, or completely if you are serving the salad chilled.

In large bowl, combine drained beans with remaining 1/2 teaspoon cumin. Add cooled rice, cilantro and lime juice and toss together. Taste and adjust seasoning and lime to taste. Top with avocado just before serving and toss gently.

Variation: Substitute 1 can of corn for avocado if desired.

Tip: Time-saver: Seasoned black beans include salt and basic seasonings that infuse the beans with flavor that would otherwise take time to develop.

Recipe reprinted by permission of All rights reserved.

RecID 12431rice