Tomato and Grilled Corn Salad With Avocado Recipe

Name: Tomato and Grilled Corn Salad With Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -7 medium tomatoes, cut into slices; 12 yellow cherry tomatoes or 12 orange cherry tomatoes; 2 ears cooked corn (grilled or roasted if possible); 1 cup cooked whole black beans or 1 cup cooked whole kidney bean, drained; 1 small red onion, diced very small; 2 garlic cloves, peeled and minced; 1 avocado, halved, pitted and sliced into thin wedges; ½ cup loosely packed fresh basil leaf (NOT dried); salt; fresh ground black pepper; extra virgin olive oil; 2 large lettuce leaves; lime wedge, for garnish

Servings: persons

6 -7 medium tomatoes, cut into slices
12 yellow cherry tomatoes or 12 orange cherry tomatoes
2 ears cooked corn (grilled or roasted if possible)
1 cup cooked whole black beans or 1 cup cooked whole kidney bean, drained
1 small red onion, diced very small
2 garlic cloves, peeled and minced
1 avocado, halved, pitted and sliced into thin wedges
½ cup loosely packed fresh basil leaf (NOT dried)
salt
fresh ground black pepper
extra virgin olive oil
2 large lettuce leaves
lime wedge, for garnish

1
Arrange the tomato slices artfully on a large serving platter lined with large lettuce leaves.
2
Scatter the cherry tomatoes on top.
3
Remove the corn kernels from the cob.
4
To remove the kernels, stand the ears up on its wide end.
5
Use a sharp serrated knife and saw down the sides of the ears.
6
Scatter the corn, beans (if using), onion, garlic, *avocado and basil over the tomatoes.
7
If the basil leaves are large, tear into smaller pieces.
8
Season the salad to taste with salt and fresh cracked black pepper.
9
Finally, finish with a drizzle of olive oil.
10
*NOTE: After cutting the avocados into slices, drizzle with lemon juice to stop them from browning.
11
Do not add the avocados to the salad until just before serving to avoid them turning brown.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 -7 medium tomatoes, cut into slices, 12 yellow cherry tomatoes or 12 orange cherry tomatoes, 2 ears cooked corn (grilled or roasted if possible), 1 cup cooked whole black beans or 1 cup cooked whole kidney bean, drained, and more.

Yes, Tomato and Grilled Corn Salad With Avocado falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tomato and Grilled Corn Salad With Avocado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions