This corn, avocado and tomato salad (or dip) is always a hit at summer parties. Quick and easy to make, it’s delicious served with chips for dipping or just as a side. 

I’ve been making this corn, avocado, tomato salad for the last 10 years or so.  Writing that, I suddenly feel really old!  I can’t possibly have been making this recipe for a decade, right? Oh boy! Time really does fly, is all I have to say about that.

This recipe is a always a hit when I bring it to parties, and it goes a long way served with chips. In recent years I’ve heard it called cowboy caviar (in fact that’s what my mother-in-law calls her version), but I recall that the original recipe I used years ago referred to it as a salad. So I’ll stick with salad and imagine that calling it that makes it healthier for me, ha! (It’s kind of how jell-o sides are called jell-o salads….)

The last time I made this recipe for Cinco de Mayo, I slightly adapted it and added a can of black beans and some yellow bell pepper I had on hand. They are great additions that make it a heartier side, but it also tastes just as delicious without them. So, feel free to add them if you have them, but it’s not going to make or break the recipe. I do like the additional colors the bean and pepper adds though. Next time I may add an orange bell pepper just for another color variation.

This makes a great side for my carne asada recipe, and you can even put them in your tacos for a great topping.

I’ve always used canned corn for this recipe out of convenience, but fresh or frozen corn would be great. I’ve also wanted to try grilled corn which I think would make this recipe even more amazing, but just haven’t had the time. So if you try it with grilled corn, let me know in the comments.

I usually prepare this salad a few hours before serving so the flavors can meld, but I add the avocado just before serving so that it doesn’t brown. I hope you enjoy it as much as we do!

Corn, Avocado, Tomato Salad/Dip

Dressing:
2 tablespoons olive oil
1 tsp salt
1/2 tsp pepper
1 tablespoon fresh lime juice + zest of one lime
1/4 cup finely chopped cilantro

Mix dressing ingredients together in a large bowl.

Add-

1 can corn (14.5 oz) drained
*1 large avocado diced into 1/2 inch pieces
1 cup diced tomatoes
1 can black beans (drained) optional
1/3 cup diced yellow bell pepper optional

Mix together and serve with chips if desired. Also, add additional salt and lime juice as necessary. This also tastes great served over tacos.

*If you want to make this before, do not cut up and add the avocado until you are ready to serve otherwise it may turn brown.