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Corn, Avocado and Tomato Salad with Roasted Red Bell Pepper Vinaigrette

August 4, 2016

Looking for a perfect side dish for a backyard barbecue or summer dinner party? Make this fresh Corn, Avocado and Tomato Salad with Roasted Red Bell Pepper Vinaigrette! Corn, Avocado and Tomato Salad with Roasted Red Bell Pepper Vinaigrette

Awhile back I remember reading a blog post on How Sweet It Is for a side salad recipe. The title of the salad was Howsweeteats House Salad. The fact that Jessica declared that salad her own “house salad,” like at a restaurant, made me smile.

If you read the blog post, Jessica said that the salad she was declaring her “house salad” was the salad she made every single time she wanted a side salad for dinner and only wanted to use ingredients she already had on hand. So by default, her own house salad! Corn, Avocado and Tomato Salad with Roasted Red Bell Pepper Vinaigrette

Today’s recipe, kinda by a fluke, has become OUR own house salad. At least our summertime house salad.

I started making this Corn, Avocado and Tomato Salad with Roasted Red Bell Pepper Vinaigrette back in late spring, right when fresh corn started to pile into the grocery store. At first I just used store bought red bell pepper and/or sun-dried tomato dressing; but then one day, I stopped by a grocery store near my house to quickly grab a few ingredients for dinner and they didn’t have ANY specialty dressings! Like ONLY ranch, Italian and thousand island. (No, seriously!) Corn, Avocado and Tomato Salad with Roasted Red Bell Pepper Vinaigrette

So that’s when I started making my own Roasted Red Bell Pepper Vinaigrette and this salad became legendary… and unofficially officially our own house salad!

The thing I love about this salad is that it is SO simple (especially if you already have the dressing made or use store bought) and all of the salad mix-ins, corn, tomato and avocados, well, they are staples in our house all summer long!

Since we have at least another month or so of summer, you betcha I will continue making and devouring this simple summer salad right up until the calendar (or at least the interwebs) tell me summer is finally over.

Do you have a go to side dish recipe? Please share in the comments below! Corn, Avocado and Tomato Salad with Roasted Red Bell Pepper Vinaigrette

Corn, Avocado and Tomato Salad with Roasted Red Bell Pepper Vinaigrette
Print
Corn, Avocado and Tomato Salad with Roasted Red Bell Pepper Vinaigrette
Prep Time
10 mins
Cook Time
1 min
Total Time
11 mins
 
A fresh salad packed with all the flavors of summer and topped off with a robust homemade roasted red bell pepper vinaigrette!
Course: Side Dish
Servings: 4 servings
Author: Heather H. of Kitchen Concoctions
Ingredients
  • Corn Avocado and Tomato Salad:
  • 1 ear of corn shucked
  • 1 8-ounce package spring mix salad greens
  • 1 cup cherry tomatoes halved
  • 1 large Haas avocado pitted and diced
  • 3 tablespoons pepitas
  • ¼ cup feta or cotija cheese
  • -
  • Roasted Red Bell Pepper Vinaigrette:
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves
  • 1 8-ounce jar roasted red bell pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon each kosher salt and black pepper
Instructions
  1. To make Corn, Avocado and Tomato Salad: Cut kernels from ear of corn. Place corn kernels in a small bowl with 1-2 tablespoons water and microwave for 30-60 seconds.
  2. In a large salad bowl, toss together salad greens, steamed corn, tomatoes and desired amount (approximately 3-4 tablespoons) of prepared Roasted Red Bell Pepper Vinaigrette. Top salad with diced avocado, pepitas and cheese. Serve immediately.
  3. To make Roasted Red Bell Pepper Vinaigrette: Add all vinaigrette ingredients to a large blender or food processor. Blend on high speed until liquified and fully combined. Serve at once or store in the refrigerator in an air tight container for up to one week.
Recipe Notes

Steaming the corn in the microwave helps soften the corn slightly. However, corn can be added to salad raw, if desired.
-
Store bought roasted red bell pepper or sun-dried tomato vinaigrette can be used instead of the homemade vinaigrette.
-
For vegan, omit cheese.

Corn, Avocado and Tomato Salad recipe a Kitchen Concoctions original
Roasted Red Bell Pepper Vinaigrette recipe adapted from Epicurious 

Corn, Avocado and Tomato Salad with Roasted Red Bell Pepper Vinaigrette

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Filed Under: Dressing/Condiments, Healthy, Healthy Eats, Kitchen Concoctions, Kitchen Concoctions Original Recipe, Main Dish- Vegan, Main Dish- Vegetarian, recipe, salad, side dish, Side Dish- Salad, Side Dish- Vegetable, vegetarian
Tagged With: avocado, cheese, corn, dinner, healthy, healthy eats, Kitchen Concoctions, lunch, recipe, salad, salad dressing, side dish, side salad, summer, tomato, vegan, vegetable, vegetarian

« Dishin’ It Up – July 2016 Edition
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  1. Colorful Black Bean Salad - Kitchen Concoctions says:
    September 26, 2016 at 10:49 am

    […] Corn, Avocado and Tomato Salad with Roasted Red Bell Pepper Vinaigrette  […]


Hi Y'all, welcome to Kitchen Concoctions!

I'm Heather and I have spent most of my life concocting recipes inspired by the rich southern flavors and Texas grown ingredients I grew up with.

Today, I'm on a mission to help people gain confidence in the kitchen and inspire others to cook, craft and create life long memories with friends and family around the dinner table!

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