This bright and delicious Sweet Corn and Avocado Salad has so much flavor from the lemony Yuzu vinaigrette. It's the perfect summer picnic salad!
This past Father's Day the family came over for quite the BBQ! Included with all of the "fixin's" was sweet corn-on-the-cob (the sweetest I've ever had, actually!). Well, what to do with all of that leftover corn? Make a Sweet Corn and Avocado Salad with Yuzu Vinaigrette, of course!
Be Warned: This salad is very addictive! Make sure to make a huge batch for the entire week!
How to Make this sweet corn Salad
- I used leftover corn-on-the-cob and simply removed the kernels from the husks. If you don't have any fresh corn, you can use canned corn, drained (but it won't be quite as crispy!). You'll need 2 cups of corn.
- Pit two ripe (but not overripe) avocados and cut into cubes. You don't want mushy avocados!
- Drain and rinse one can of garbanzo beans (aka, chickpeas). The liquid from the can is way too starchy so rinse it well!
- One cup of cherry tomatoes. I sliced them in half, or you can leave them in whole if they're small.
- I used 2 tablespoons of chopped red onions. If you want something milder, you might go with green onions and include the white parts too.
- You'll need 1 tablespoon of fresh cilantro and 1 tablespoon of fresh mint. If you prefer basil over cilantro it's fine!
- Then, you'll add in the Yuzu vinaigrette (recipe below) which has a wonderful lemony flavor.
- Mix all of the ingredients up to the cilantro together in a large glass bowl. Fold in the cilantro and mint last, and gently toss with the Yuzu vinaigrette. Add more seasoning if needed.
This Yuzu vinaigrette is a cinch to make, and so fresh and flavorful. Perfect for this salad!
How to make Yuzu Vinaigrette:
- In a small bowl, whisk together the yuzu juice, lemon juice, salt, pepper, and avocado oil until well combined. Pour over the veggies and toss thoroughly.
- Refrigerate for at least 30 minutes before serving.
TIPS & TRICKS:
- Never throw away leftover corn! Cut the kernels off of the cob and either make a salad (like this one) or freeze the kernels for soup or other recipes!
- Buy ripe, but not overripe, avocados. You want them to hold up in the this salad.
- Drain and rinse the garbanzo beans before using in this salad. The liquid from the can is very starchy.
- Throw in whatever veggies you'd like! I had a bunch of cherry tomatoes and purple onions, so that was perfect for me!
- If you can't find Japanese Yuzu juice, just use extra lemon juice instead. No biggie!
- Squeeze some lime juice over the salad before storing. The avocados will start to brown pretty quickly.
WANT MORE?
If you like this recipe, you’re going to love my Asian Cucumber Salad! This light and vibrant salad features bright flavors, exciting textures, and the play of sweet, sour and salty happening in so many ways!
Print
Sweet Corn and Avocado Salad with Yuzu Vinaigrette
This bright and delicious Sweet Corn and Avocado Salad has so much flavor from the lemony Yuzu vinaigrette. It's the perfect summer picnic salad!
- Total Time: 10 min
- Yield: 4 1x
Ingredients
- 2 cups sweet corn kernels (fresh off the cobb or frozen)
- 2 avocados, pitted and cubed
- 1 cup garbanzo beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 2 tablespoons red onions, chopped
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh mint, chopped
- ¼ cup Yuzu vinaigrette
Yuzu Vinaigrette:
- 2 tablespoons Yuzu juice
- Juice from 1 lemon
- ¼ teaspoon Kosher salt
- ⅛ teaspoon ground pepper
- ¼ cup avocado oil
Instructions
To make the salad:
Mix together the sweet corn, avocados, garbanzo beans, tomatoes, and red onions in a large glass bowl. Fold in the cilantro and mint, and gently toss with the yuzu vinaigrette. Add more seasoning if needed.
To make the yuzu vinaigrette:
In a small bowl, whisk together the yuzu juice, lemon juice, salt, pepper, and avocado oil until well combined. Pour over the veggies and toss thoroughly. Refrigerate for at least 30 minutes before serving.
Notes
- Never throw away leftover corn! Cut the kernels off of the cob and either make a salad (like this one) or freeze the kernels for soup or other recipes!
- Buy ripe, but not overripe, avocados. You want them to hold up in the this salad.
- Drain and rinse the garbanzo beans before using in this salad. The liquid from the can is very starchy.
- Throw in whatever veggies you'd like! I had a bunch of cherry tomatoes and purple onions, so that was perfect for me!
- If you can't find Japanese Yuzu juice, just use extra lemon juice instead. No biggie!
- Squeeze some lime juice over the salad before storing. The avocados will start to brown pretty quickly.
- Prep Time: 10 min
- Category: Salads
- Method: No cook
- Cuisine: Asian Fusion
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 452
- Sugar: 7.8 g
- Sodium: 335.6 mg
- Fat: 33.8 g
- Carbohydrates: 38.3 g
- Protein: 8.3 g
- Cholesterol: 0 mg
Lindsay G says
O M G this was so good! I am making it again for a party!! Great recipe!
Asian Caucasian says
So glad you like this corn salad recipe, Lindsay! It's always a hit at my summer BBQ's! Snap a pic next time and tag #asiancaucasianeats to be featured on my Instagram feed!
Immaculate says
Just from the pictures I can see how deliciously addictive this will be... so good! can't wait to try
Asian Caucasian says
It's one of my fave summer salads for sure! The corn could not be any sweeter right now!
Julie says
The creamy avocado goes so well with the sweet bites of corn! What a gorgeous fresh salad for the summer.
Asian Caucasian says
Thank you, Julie! I could not stop eating this salad, waaaayyy too much. It's so good!
Susan says
Not kidding... I have all of these ingredients in my fridge and plan to make this today for lunch! Thanks for the inspiration!
Asian Caucasian says
You're so welcome, Susan! It's such an easy throw together summer salad! Hope you love it too!
Brian Jones says
Such great flavours and perfectly timed as our corn in the garden is perfect for picking, this is definitely getting made at the weekend.
Asian Caucasian says
The combo of avocados and corn is my fave! The lemon yuzu vinaigrette is SO good!
Laura says
Corn and avocado, huh? So simple yet so healthy and yum. Definitely a great salad to make this summer. And that vinaigrette must be really special.
Asian Caucasian says
The vinaigrette is divine and puts this salad over the top! But you can always use straight up lemon juice if you can't find the yuzu.
Paul Mitchell says
I’m obsessed with sweet corn right now so I cannot wait to try this tasty salad! YUMM!
Asian Caucasian says
This salad was so easy to prepare, and I could not stop eating it! Hope you love it too!