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

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

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
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 4 servings
Author Heather H. of Kitchen Concoctions


  • 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


  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.