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Corn Avocado and Tomato Salad

  • Corn Avocado and Tomato Salad


    • 2 cups cooked corn, fresh or frozen
    • 1 avocado, cut into 1/2-inch cubes
    • 1 pint cherry tomatoes, halved
    • 1/2 cup finely diced red onion
    • 2 tablespoons olive oil
    • 1/2 teaspoon grated lime zest
    • 1 tablespoon fresh lime juice
    • 1/4 cup cilantro, chopped
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper


    1. Combine the corn, avocado, tomatoes, and onion in a large glass bowl.
    2. Mix together the rest of the ingredients in another bowl, pour over the salad, and gently toss to mix.


    6 servings


    Dana-Farber/Brigham and Women's Cancer Center

  • Nutrition Tip

    As a healthy fat, rich in polyphenols, olive oil can be an excellent ingredient to add to salads, soups and sauces for a rich and savory taste. With 75% of the fatty acid building blocks that make up olive oil coming from monounsaturated fats, these fats may plan an important role in reducing risk of developing certain cancers, like colon cancer.

    Additionally, olive oil contains over 30 phytonutrients, including leocanthal, squaline, and lignans. Olive oil is also rich in antioxidants, like Vitamin E.

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