Avocado Corn Salad
Every summer a favorite local restaurant of mine serves a delicious roasted corn salad and every summer I tell myself I can totally make that at home. And I finally did! This Avocado Corn Salad is inspired by that salad and is pretty much an exact replica that you can enjoy now too.
This stunning summer side dish is made with chewy pearl couscous, beautiful cherry tomatoes, roasted corn, creamy avocado, fresh basil, and more delicious ingredients. It is easy, light, and the perfect summer recipe to serve at your next barbecue. I promise you will love this scrumptious recipe just as much as I do!
Ingredients needed for Avocado Corn Salad…
Avocado Corn Salad calls for only 6 simple, healthy, and fresh ingredients! Plus olive oil, salt, and pepper of course. They come together to make a refreshing and delicious summer salad.
- Coucous: The base of this Avocado Corn Salad is couscous! You will need 1 cup of dry pearl couscous. I love the chewy texture it provides.
- Corn: A 15 oz can of corn is used in this easy salad. It adds such a deliciously sweet bite to this recipe!
- Avocado: Avocado adds a perfect creaminess to this summer salad. Add 1 cubed avocado!
- Mozzarella Pearls: I absolutely love fresh mozzarella pearls! They are truly perfect in this recipe. You will need 1/2 cup. If you can’t find the pearls you can simply cut up regular fresh mozzarella.
- Tomatoes: Add 1/2 cup of halved cherry tomatoes to this couscous salad.
- White Balsamic Vinaigrette: White balsamic vinaigrette adds a delicious flavor and moisture here. Add 1/4 cup!
- Olive Oil: You will need 1 tbsp of olive oil to pan roast the corn.
- Salt & Pepper: Lastly but certainly not least, add salt and pepper to taste!
How to make this Corn and Avocado Salad…
This summer salad recipe is as easy as can be! You pretty much chop, mix, let chill, and enjoy.
- Start by cooking the couscous according to the package instructions.
- Next drain & rinse the canned corn. Add the olive oil and rinsed corn to a pan on the stove over medium to high heat. Add salt and pepper and sauté until the corn is roasted and nicely browned. A tip here is to not mix the corn around too much!
- Remove the couscous and the corn from the heat and let cool completely. You can place in the fridge to speed up the process.
- Next halve the cherry tomatoes and cut the avocado into cubes.
- Add the couscous, roasted corn, halved tomatoes, avocado cubes, mozzarella pearls, and white balsamic vinaigrette to a large mixing bowl. Mix until combined evenly. Add salt and pepper to taste.
- Let sit in the fridge to cool before serving and enjoy!
Corn Tomato Avocado Salad Tips…
Follow the tips below for the perfect Corn and Avocado Salad every time:
- Chill your salad! Make sure to chill your salad before serving. Placing this recipe in the refrigerator for a few hours really allows all the flavors to develop and marinate. The result is a truly delicious summer side dish!
- Roast your corn! Pan roasting the corn is a vital step for this recipe. Pan roasting gives that delicious grilled flavor and effect without the hassle of actually grilling! It just provides so much delicious flavor.
- Customize! One of my favorite things about this Avocado Corn Salad recipe is that it is super customizable. You can simply adjust everything to your taste! You can add more dressing if you want, add some other seasonings, and of course do salt & pepper to taste. And don’t be afraid to add extra mix-ins … maybe more fresh veggies or different cheeses!
Storing & Serving this Couscous Salad Recipe…
Store this Corn and Avocado Salad in an airtight container in the refrigerator. This salad will stay fresh for about 5 days!
As for serving, this recipe honestly gets better with age. I recommend making at least a few hours before serving and placing in the fridge to chill. This really allows for all the flavors to develop and mix deliciously! Then it will be the perfect side dish to go along with burgers, hot dogs, grilled chicken, or really anything at your next barbecue.
Check out some other Summer Salad Recipes…
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Avocado Corn Salad
- Prep Time: 30 Minutes
- Total Time: 30 minutes
- Yield: 5 Servings 1x
- Category: Side Dish
Description
Avocado Corn Salad is made with chewy pearl couscous, beautiful cherry tomatoes, sweet roasted corn, creamy avocado, fresh basil, and more delicious ingredients. It is easy, light, and the perfect healthy summer recipe to serve at your next barbecue. I promise you will love this stunning side dish just as much as I do!
Ingredients
- 1 cup pearl couscous, dry
- 1/2 cup cherry tomatoes, halved
- 1/2 cup fresh mozzarella pearls
- 15 oz can corn
- 1 avocado
- 1/4 cup white balsamic vinaigrette
- 1 tbsp olive oil
- salt & pepper
- fresh basil
Instructions
- Start by cooking the couscous according to the package instructions.
- Next drain & rinse the canned corn. Add the olive oil and rinsed corn to a pan on the stove over medium to high heat. Add salt and pepper and sauté until the corn is roasted and nicely browned. A tip here is to not mix the corn around too much!
- Remove the couscous and the corn from the heat and let cool completely. You can place in the fridge to speed up the process.
- Next halve the cherry tomatoes and cut the avocado into cubes.
- Add the couscous, roasted corn, halved tomatoes, avocado cubes, mozzarella pearls, and white balsamic vinaigrette to a large mixing bowl. Mix until combined evenly. Add salt and pepper to taste and garnish with fresh basil.
- Let sit in the fridge to cool before serving and enjoy!
Keywords: avocado corn salad, corn tomato avocado salad, corn and avocado salad, couscous salad recipe
Oh looks great! What’s the Balsamic Vinaigrette recipe?
★★★★★
Thanks Lucy! The White Balsamic Vinaigrette is actually store bought. I used Stop & Shop’s Nature’s Promise brand.
I’m looking forward to giving this a try. How do I make the white balsamic vinaigrette?
★★★★★
Yay, I hope you enjoy! The White Balsamic Vinaigrette is actually store bought. I used Stop & Shop’s Nature’s Promise brand.
The recipe sounds delicious but what is the White Balsamic Vinaigrette recipe?
★★★★★
Thanks Julie Ann! The White Balsamic Vinaigrette is store bought. I used Stop & Shop’s Nature’s Promise brand.
Who knew there were different kinds of couscous? Oops! Hoping it turns out well with regular couscous 😛
I made the same mistake and it still turned out delicious! I also might if mixed in my avocado too much but I’ll just tell people I did it on purpose 😅
So delicious. I omitted the mozzarella and added red onion. So good!
★★★★★
Here are the nutrition facts for one serving! I used my lose it app to add this as a recipe and get nutrition facts 😊 Remember this recipe makes 5 servings.
395 calories
Total fat -17.3 g
Sat fat – 4.5 g
Cholesterol – 12 mg
Sodium – 642.1 mg
Total carbs – 48.2 g
Fiber – 6.8 g
Sugars – 8 g
Protein- 11.3 g
★★★★★
So so good!! Definitely gonna be made in my kitchen for the rest of the summer. The couscous is so good in it!
★★★★★
Thanks Ava!!
I’ve used this recipe several times and it’s always a hit! Sometimes if I’m running short on time I’ll use frozen charred corn instead and it still turns out perfect. I like to add in a handful of chopped arugula for a little zing and it’s the perfect touch.
★★★★★
Thanks Justina!! Those additions sound delicious … I’m so glad you love the recipe!!
My teenage daughter loves this recipe for school lunches…but so far we have just used quinoa rather than couscous as thats what we have in the pantry 🙂
Hey Denise! So glad she loves it .. the quinoa sounds delicious!
So so delicious! The white balsamic is such a nice touch and adds so much flavor. I decided to add cucumber and red onion, definitely recommend. Can’t wait to make it again!
★★★★★
Will the avocado turn brown if I don’t use up the salad the first day?
avocado will always turn brown if in contact with oxygen. if you cover it tight to the top with plastic wrap that might help slow down the oxidation for a day.
What would you recommend serving as the main dish with this as a side???
I can’t seem to find white balsamic in any of my local stores, will regular work?
This recipe was so delicious, it will definitely be going into my summer dinner rotation! I couldn’t find white balsamic vinegar, but the white wine vinegar I used instead worked perfectly.