Rainbow Tomato Roasted Corn Summer Quenching Salad

  • Author: The Kitchen Whisperer

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  • 3 cups rainbow cherry tomatoes from Sam’s Club, halved
  • 2 mini seedless cucumbers, cubed
  • 2 ears roasted corn on the cob, kernels removed from the cob
  • 1 avocado, cubed
  • 1/2 cup cilantro chopped
  • 1 Tb plus 1 tspl lime juice
  • 3 Tbl grapeseed oil *can use extra virgin olive oil
  • 1 tsp sea salt
  • 3/4 tsp black pepper
  • pinch of sugar *optional


  1. In a large bowl add in the tomatoes, corn, cucumbers, avocado and cilantro; gently mix to combine.
  2. In a small bowl add the lime juice, salt, pepper and sugar – whisk to combine.
  3. While whisking constantly stream in the oil slowly. This will allow the oil and juice to emulsify and become a combined vinaigrette.
  4. Pour over the salad and gently stir to combine.
  5. Taste and adjust for more salt/pepper.
  6. Serve immediately or cover with plastic wrap and keep in the fridge.
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