Name: Avocado Corn Salad with Roasted Corn, Cherry Tomatoes, and Fresh Mozzarella Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup pearl couscous, dry; 1/2 cup cherry tomatoes, halved; 1/2 cup fresh mozzarella pearls; 15 oz can corn, drained and rinsed; 1 avocado, diced; 1/4 cup white balsamic vinaigrette; Salt and pepper, to taste; Fresh basil, for garnish; 1 tbsp olive oil

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Introduction

This Avocado Corn Salad is a fresh, vibrant dish perfect for warm days or as a colorful side. Combining creamy avocado, sweet roasted corn, and tender pearl couscous, it’s both hearty and refreshing. Ready in under 30 minutes, it’s great for quick meals or entertaining.

A white bowl filled with a colorful salad featuring three main layers: the base layer is small, round couscous grains that are cream-colored; the middle layer includes bright yellow corn kernels mixed evenly throughout; the top layer is scattered with halved red tomatoes, green leafy herbs, and small white mozzarella balls, adding pops of color and texture. The bowl sits on a white marbled surface with a silver spoon beside it and a woman's hand slightly touching the edge of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup pearl couscous, dry
1/2 cup cherry tomatoes, halved
1/2 cup fresh mozzarella pearls
15 oz can corn
1 avocado
1/4 cup white balsamic vinaigrette
1 tbsp olive oil
Salt & pepper
Fresh basil

Instructions

Step 1: Cook the pearl couscous according to the package instructions until tender. Drain and set aside to cool.
Step 2: Drain and rinse the canned corn. Heat olive oil in a pan over medium-high heat and add the corn. Season with salt and pepper. Sauté without stirring too much until the corn is roasted and browned.
Step 3: Remove the couscous and corn from heat and let them cool completely. Placing them in the fridge can speed this up.
Step 4: Halve the cherry tomatoes and cube the avocado.
Step 5: In a large bowl, combine the cooled couscous, roasted corn, tomatoes, avocado, mozzarella pearls, and white balsamic vinaigrette. Mix gently until evenly combined. Adjust salt and pepper to taste, then garnish with fresh basil.
Step 6: Chill the salad in the fridge before serving for the best flavor. Enjoy!

Tips & Variations

For extra crunch, add chopped toasted almonds or pepitas just before serving.
If you prefer a tangier salad, substitute the white balsamic vinaigrette with lemon vinaigrette.
Use fresh corn in season for a sweeter and fresher taste.
To make it vegan, replace mozzarella pearls with diced tofu or omit altogether.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Because avocado browns quickly, it’s best eaten fresh but chilling will slow the process. Stir gently before serving and add any extra fresh basil just before presenting. Avoid freezing this salad as the texture of avocado and mozzarella changes.

How to Serve

A white bowl filled with a colorful salad made of small, round pasta pearls, bright yellow corn, fresh green herbs, and small white mozzarella balls. Scattered on top are pieces of red cherry tomatoes cut in halves, all mixed together creating a fresh, textured look. Near the bowl, a silver spoon lies on a white marbled surface, and a woman's hand is reaching from the side holding the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prepare it a few hours in advance. Keep it chilled and toss gently before serving. For best freshness, add avocado just before serving if possible.

What can I use if I don’t have pearl couscous?

You can substitute with regular couscous, quinoa, or even small pasta like orzo. Adjust cooking times as needed to ensure tenderness.