Southwest Salad with Corn and Avocado

Apple of My Eye | Christine Skari
  • Yield: 8 servings
  • Prep: 15 minutes


1/2 shallot, thinly sliced
1 bell pepper, diced
2cups canned sweet corn
1pint cherry tomatoes
2 avocados, diced
1/2 - 1 serrano chile, seeds removed and minced
Juice from 2 limes
1/4cup olive oil
1teaspoon garlic salt
1teaspoon salt
1/4teaspoon black pepper
Parmesan cheese, if desired


  1. Combine the shallot, bell pepper, sweet corn, cherry tomatoes, avocados, and chile together in a large bowl.
  2. In a smaller bowl, whisk together the lime juice, olive oil, garlic salt, salt, and black pepper. Pour over the produce mix and toss to combine evenly.
  3. If desired, sprinkle on a little parmesan or cotija cheese.

This recipe from Honest Cooking was republished with permission. It originally appeared on Apple of My Eye as Zesty Corn and Avocado Salad.

Summer Corn and Avocado Salad

Apple of My Eye | Christine Skari