Corn Tomato Avocado Salsa Salad

Jeanette Chen of Jeanette’s Healthy Living offers this versatile and simple salad, which is also wonderful as a salsa. She suggests using it as a topping for fish or chicken, as a bright addition to tacos, as a dip for a quick appetizer, or as a tasty side salad. Perfect for warm weather dining, where gatherings are more casual, this delicious recipe highlights the fresh and healthy ingredients of the season.


1 tablespoon extra virgin olive oil
4 cups corn kernels
3 cloves garlic minced
1 cup cherry tomatoes halved
1 red bell pepper finely chopped
1 avocado chopped
1 scallion minced
1/4 cup cilantro or basil leaves minced
1/2 jalapeno pepper seeded, minced
2 limes, juiced
drizzle extra virgin olive oil
1/2 teaspoon ground cumin
sea salt to taste
fresh ground black pepper to taste


Heat oil in a large skillet. Add corn and garlic and sauté until corn has a few brown spots. Transfer to a bowl and toss with remaining ingredients. Serve.