Tomato Rice Salad with Avocado and Corn
Brighten up your mealtime with this vibrant Tomato Rice Salad with Avocado and Corn, a delightful fusion of fresh, wholesome ingredients and a zesty lime dressing! Perfect for summer picnics or quick weeknight dinners, this recipe combines fluffy white or nutty brown rice with juicy tomatoes, creamy avocado, and sweet corn kernels for a colorful and satisfying dish. A hint of red onion and a sprinkle of fresh cilantro add layers of flavor, while the tangy lime-olive oil dressing ties it all together beautifully. Ready in just 35 minutes, this gluten-free, vegetarian salad is as versatile as it is delicious—serve it as a standalone meal or a refreshing side dish.
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Recipe Information
Ingredients
- 1 cup white or brown rice
- 2 cups water
- 1 teaspoon salt
- 2 medium fresh tomatoes
- 1 large avocado
- 1 cup cooked corn kernels
- 0.5 small red onion
- 0.25 cup fresh cilantro
- 1 medium lime
- 2 tablespoons olive oil
- 0.25 teaspoon black pepper
Instructions
Rinse 1 cup of white or brown rice under cool water until the water runs clear. In a medium saucepan, bring 2 cups of water and 1 teaspoon of salt to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15-20 minutes or until tender. Remove from heat, fluff with a fork, and allow it to cool to room temperature.
While the rice is cooling, dice 2 medium fresh tomatoes into small chunks and set aside.
Cut the avocado in half, remove the pit, and carefully scoop out the flesh. Chop the avocado into bite-sized pieces.
Finely dice half of a small red onion and roughly chop 1/4 cup of fresh cilantro leaves.
In a small bowl, juice 1 medium lime and whisk it together with 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.
In a large mixing bowl, combine the cooked and cooled rice, diced tomatoes, avocado chunks, 1 cup of cooked corn kernels, and diced red onion. Gently toss to mix.
Pour the lime-olive oil dressing over the salad and gently toss again to coat all the ingredients evenly.
Garnish the salad with the chopped cilantro and serve immediately, or refrigerate for up to 2 hours before serving for a chilled version.
Nutrition Facts
Calories |
1112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2411 mg | 105% | |
| Total Carbohydrate | 137.7 g | 50% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 20.4 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2236 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
