Easy Corn Avocado & Tomato Salad Recipe
This bright vegetable dish includes corn, avocado, tomato, and more. The hearty textures, healthy fat, and fiber will help fill you up on your Daniel Fast - or whenever you’re looking for a fresh veggie recipe.
You can eat this combo by itself, put it on top of leafy greens, or us as a dip. This quick, easy recipe cannot be messed up, and it can be modified by changing up ingredients in a number of ways for variety.
How to Make the Corn
Here are a few options for the corn you use in the recipe.
Frozen Corn
Simply thaw frozen corn kernels.
Boiled Corn on the Cob
Add shucked corn to a large pot and cover with cold water. Bring to a boil and cook 3-5 minutes until corn is tender. Stir to ensure corn is fully submerged. Cool until comfortable to handle and cut kernels off the cob.
Grilled Corn on the Cob
Preheat grill to medium-high heat. Grill corn 10-15 minutes, until tender, rotating frequently. Cool until comfortable to handle and cut kernels off the cob.
What is the Best Oil to Use?
You can use any plant-based oil on the Daniel Fast, but some oils are better for you than others. In general, we consume too many oils high in omega-6 fats (like corn and soybean oils).
Try to balance this out by using olive oil or avocado oil in this recipe.
What Can I Add to this Corn Salad Recipe?
You could keep this dish strictly vegetables or add some beans for extra protein. A few options to add to this dish:
Black Beans
Chickpeas (Garbanzo beans)
Bell peppers
Fresh spinach, finely chopped
Pumpkin seeds
Ways to Serve this Avocado, Corn & Tomato Recipe
One tip I love when it comes to the Daniel Fast (or really any time) is to cook dishes you can eat for multiple meals. This recipe is perfect for batch cooking!
After making a batch of Corn Avocado and Tomato Salad you can eat it:
By itself
Served in a bowl over whole grains like quinoa or bulgur
Wrapped in flatbread
Scooped as a dip with veggies
Over leafy greens as a salad topping
Read more tips for preparing for you fast and get a 21 day meal plan and recipes in the Daniel Fast Journey book.
Corn Avocado and Tomato Salad Recipe
Serves 6-8
4 ears corn (approx 2 cups of kernels)
1 garlic clove, minced
1 jalapeno, seeded and minced
2 avocados, peeled and chopped
1 cup cherry or grape tomatoes, quartered
1 cup black beans or chickpeas, drained and rinsed (optional)
4 scallions, thinly sliced
1/2 cup fresh cilantro, chopped
1/4 cup avocado oil
Juice from 1 lime
Salt and pepper to taste
Prepare corn and remove kernels.
Combine corn, garlic, jalapeno, avocado, tomatoes, beans, scallions, and cilantro in a large bowl and toss gently.
In a small bowl, whisk avocado oil, lime, salt, and pepper. Pour into large bowl with other ingredients and toss to combine.
Season with additional salt and pepper as needed, and garnish with additional scallions and fresh cilantro.
The avocado will brown when exposed to air, so this dish is best eaten within 1-2 days. Cover and store in the refrigerator.
Looking for more recipes that are Daniel-Fast friendly? Check out our page full of Daniel Fast Recipe and Meal Ideas.
