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Tomato Avocado Corn Salad in white serving bowl with a wooden spoon in it. A bowl of vinaigrette and half of a lime are behind the salad bowl.
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4.55 from 40 votes

Tomato Avocado Corn Salad

This easy and delicious, Southwest flavored salad is great for summer barbecues or a fresh and healthy vegetarian dinner!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salads
Cuisine: Southwest
Keyword: avocado corn salad, avocado salad, chickpeas, corn salad, corn tomato salad, tomato avocado salad, tomato salad
Servings: 4 -6 servings
Author: Danae Halliday

Ingredients

Salad

  • 3 ears of corn, grilled and kernels cut off of cobs
  • 2 cups halved cherry tomatoes
  • 1 avocado, peeled and diced
  • 1 jalapeño, seeded and finely chopped
  • 15 ounce can chickpeas, rinsed and drained
  • 1/3 cup diced red onion
  • 1/2 cup crumbled feta
  • 3 tablespoons chopped cilantro

Vinaigrette

  • Zest and juice of a lime, 2 tablespoons juice
  • 1 tablespoon honey
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon olive oil
  • Kosher salt and fresh ground black pepper to taste

Instructions

  • Grill the corn, cool and cut the kernels off of the cobs. Place the kernels in a large serving bowl.
  • Add the tomatoes, avocado, chickpeas, jalapeño, red onion, feta and cilantro into the bowl with the corn.
  • In a jar with a lid or a bowl add all of the ingredients for the vinaigrette. Shake or whisk until combined and then pour over the salad. Gently stir the salad together and taste for seasoning. Adjust as needed and serve.

Video

Nutrition

Calories: 232kcal | Carbohydrates: 29g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 232mg | Fiber: 7g | Sugar: 9g