This hybrid salad/salsa is so delicious, I have to force myself to not eat it all in one sitting. The best part is you can serve it as a salsa with tortilla chips or you can just use a fork and dig in as is! Most recipes I have seen for a similar salad use lime juice and cilantro - which had steered me away from making this, because I cannot stand cilantro. At all. Not even a tiny bit. I swapped out lime juice for an oil/vinegar dressing and use taco seasoning instead of cilantro which resulted in my yummy Avocado Corn Salsa Salad.
Ingredients: corn, cucumber, tomatoes, onion, avocado, oil & vinegar dressing, taco seasoning
Chop! Chop! Chop!: Peel and slice your cucumber, chop up your tomatoes and dice about 1/2 small onion and throw them all in a big bowl. I used English cucumbers, yellow onion and roma tomatoes - but any kind you want will do. Note: If you are going to serve this as a salsa, dice your vegetables into smaller pieces than if you are planning to serve it as a salad.
Add avocado: Cut the avocado into about 1/2" chunks and throw it into your bowl. I'm not embarrassed to admit that I one googled to figure out how to cut an avocado. (Seriously, I watched this video.) Quite frankly, they look disgusting and I was afraid to cook with avocado for the longest time - but they taste amazing so it's totally worth it.
Add corn: I used canned sweet corn. I had two cans (in the picture of the ingredients) but after mixing in one can, I decided that was enough. You can also use thawed frozen corn.
Dressing and Seasoning: Add 1-2 tsps. of taco seasoning and a few table spoons of dressing. I used Newman's Own Oil & Vinegar. Italian dressing works great too.
Toss & Serve: Toss it all together and serve! This salad is best served the same day it was made.
Variations: Substitute or add any of these ingredients: black beans, zucchini, cilantro, minced chilies or jalapenos.
