Recipe courtesy of Aida Mollenkamp
Aida's Corn, Tomato and Avocado Salad
Total:
25 min
Active:
10 min
Yield:
8 servings
Level:
Easy
Total:
25 min
Active:
10 min
Yield:
8 servings
Level:
Easy

Ingredients

For the dressing:
For the salad:

Directions

Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.

Photography by Kate Sears

More from:

Great Grilled Mains

IDEAS YOU'LL LOVE

Crunchy Avocado Salad

Recipe courtesy of Bobby Flay

Tomato Feta Salad

Recipe courtesy of Ina Garten

Shrimp and Avocado Salad

Recipe courtesy of Food Network Kitchen

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Corned Beef Hash

Recipe courtesy of Industrial Cafe and Saloon

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Recipe courtesy of Tyler Florence

Israeli Tomato Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking