You'll love this lively summer corn salad as a healthy side dish for summer cookouts and barbecues. The tasty honey lime dressing adds a sweet, tangy note to the corn avocado salad that's irresistible.
1½cupsgrape or cherry tomatoesor multi-colored medley tomatoes, halved
1serrano or jalapeño pepperstemmed, seeded and minced
⅓cupred onionminced
1ripe avocado peeled, seeded diced
½cupfresh cilantrochopped
¼cuphoney-lime dressingrecipe follows
FOR HONEY-LIME DRESSING:
1teaspoonDijon mustard
1largeclove garlicminced
½teaspoon kosher salt
¼teaspoon black pepper
1½teaspoonlime zestFresh squeezed is best.
2tablespoonslime juice
1teaspoonhoney
¼cupextra virgin olive oil
Instructions
FOR HONEY LIME DRESSING:
Combine the Dijon mustard, minced garlic, salt, pepper, zest zest, lime juice and honey in a small bowl. Whisk to combine.
While constantly whisking, drizzle in the olive oil until the mixture is emulsified. Taste for seasonings and adjust as necessary. Set aside.
FOR THE AVOCADO CORN SALAD:
In a large bowl, combine the corn kernels, tomatoes, jalapenos and red onion; add two tablespoons of dressing and toss well with the rest of the ingredients to coat. (Can be made up to a day ahead to this point).
Just before serving, chop the cilantro and dice the avocado into ½" pieces. Add to the corn salad and add two additional tablespoons of dressing. Toss well to coat and transfer to a serving bowl.
Sprinkle additional cilantro over the salad, if desired and serve.
Notes
Because this salad has so many sturdy vegetables, it can hold up to the dressing without wilting as quickly as a green salad, but leave the cilantro and avocado to add at the last minute for the best flavor and appearance.