Tomato, Corn, and Red Cabbage Salad

Tomato, Corn, and Red Cabbage Salad
Paul Sirisalee
Crisp, sweet corn kernels mingle with creamy avocado and bright cherry tomatoes in this no-cook summer salad.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
20
minutes

Ingredients

3
tablespoons
fresh lime juice
2
tablespoons
olive oil
kosher salt and black pepper
1/2
pound
cherry tomatoes, halved
2
cups
corn kernels (from 2 ears)
1
avocado, cut up
1/4
head red cabbage (about 1/2 pound), thinly sliced
4
scallions, sliced

Directions

  1. In a large bowl, whisk together the lime juice, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the tomatoes, corn, avocado, cabbage, and scallions and toss to combine.
Sue Li
August 2012

Nutritional Information

  • Per Serving
  • Calories 228
  • Fat 15 g
  • Sat Fat 2 g
  • Cholesterol 0 mg
  • Sodium 274 mg
  • Protein 5 g
  • Carbohydrate 26 g
  • Sugar 6 g
  • Fiber 7 g
  • Iron 1 mg
  • Calcium 49 mg
What does this mean? See Nutrition 101.