Aida's Corn, Tomato and Avocado Salad

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This salad was delicious and looks so pretty! I used frozen bagged corn that I thawed first. Definitely use avocado that is not very ripe as it gets mushy easily in this recipe. I never thought about using less oil until these reviews and that is probably a good idea. If making ahead of time leave out the avocado until serving. Great great recipe!

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am i reading this recipe correct - - the corn is raw? no cooking?

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I first made this last year and have made it several times since.
It is colorful and delicious. I always get rave reviews when I serve it.

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I added Basil instead of Cilantro and left the oil and lime out....
Yummy with fewer calories and fat!

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Made it for Valentines day.. My wife loves cilantro nufff said it was amazing will continue to make. Thanx Aida

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This recipe is so delicious just bursting with flavor. Every single ingredient complimented each other and I did not change a thing!

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I really enjoyed this salad. I am not a cheese person, so I left it out. Instead, I added garlic powder to give it an extra zing., it was great. The green color (because of the blended cilantro was a little "different" but I will make it over and over again.

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I tried this recipe and thought it was amazing. The raw corn just cut off of the cob was as sweet as sugar. I took someone elses advice and added the mozzerella and avacado close to serving time as I didn't want them getting mushy. Everyone loved the recipe at my cook out. I might even make it with just the tomatoes and corn for myself without serving to anyone else. I cut down the oil to 1/3 cup and think you can cut down oil a tiny bit more if you are watching calories. This was really good. Do yourself a favor and try this recipe, you'll be happy you did.

Gail

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Enjoyed this along with Fajita Pizza from Sandra Lee. Used canned corn but will try fresh when I get some. Used grated mozzarella cheese cuz that what was on hand. Great flavor. Will make many times for summer meal I am sure.

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Although I haven't made this recipe, I have an earlier recipe from Paula Deen that I got off the FN website, which is awesome-I think I have made it every weekend this summer! The only difference is that I don't use mozzarella and only 2T of olive oil in the dressing. Who would have thought that Paula Deen would have a lighter version!