Mexican

Corn, tomato, avocado salad is for Side Dish.

Corn, tomato, avocado salad takes 15 minutes to prepare.

Corn, tomato, avocado salad takes 15 minutes to cook.

Corn, tomato, avocado salad makes 6 servings.

The ingredients for Corn, tomato, avocado salad are:

corn from 5 cobs, cooked and cut off the cob
1 avocado, diced
1 pint grape tomatoes, cut in halves
1/4 red onion, diced small
2 jalapeno peppers, diced small
2 tbsp chopped cilantro
juice from 1 lime
salt and pepper to taste

Here is how you make Corn, tomato, avocado salad:

Cook the corn until crisp tender. Take out of water and cool completely. Once cool, cut kernels off the cob. Add all other ingredients, mix and let sit in the fridge for an hour before serving. The recipe serves 6-8 as a side dish.Number of Servings: 6Recipe submitted by SparkPeople user AP76COOL.

The nutritional information for Corn, tomato, avocado salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 118.6

• Total Fat: 4.5 g
• Cholesterol: 0.0 mg
• Sodium: 216.3 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 4.3 g
• Protein: 3.5 g

Corn, tomato, avocado salad is Mexican cuisine.