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.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

While the rice is cooling, dice 2 medium fresh tomatoes into small chunks and set aside.

Step 3

Cut the avocado in half, remove the pit, and carefully scoop out the flesh. Chop the avocado into bite-sized pieces.

Step 4

Finely dice half of a small red onion and roughly chop 1/4 cup of fresh cilantro leaves.

Step 5

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.

Step 6

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.

Step 7

Pour the lime-olive oil dressing over the salad and gently toss again to coat all the ingredients evenly.

Step 8

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

Serving size	(1486.6g)

Amount per serving	% Daily Value*
Calories	1112.5

Total Fat 61.6g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 6.3g
Cholesterol 0mg	0%
Sodium 2410.6mg	0%
Total Carbohydrate 137.7g	0%
Dietary Fiber 25.0g	0%
Total Sugars 20.4g
Protein 19.6g	0%

Vitamin D 0IU	0%
Calcium 143.4mg	0%
Iron 4.1mg	0%
Potassium 2236.3mg	0%

*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.

Source of Calories

Fat: 46.8%

Protein: 6.6%

Carbs: 46.5%