By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 3
480 cal · 20 min
Corn, Tomato, and Avocado Salad with Bacon Vinaigrette
Recipe GLPR32b3f46260bcbd
A vibrant, fresh salad combining sweet corn, juicy tomatoes, and creamy avocado, topped with a warm bacon vinaigrette. The crispy bacon pieces and tangy-sweet dressing bring depth and richness to this simple yet elegant dish. Perfect as a side, appetizer, or light starter.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
6 slices bacon, diced
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
1 tablespoon honey
1/4 teaspoon mustard powder
Salt and black pepper to taste
2 medium ears fresh corn, kernels removed
2 cups grape tomatoes, halved
2 ripe avocados, pitted and diced
Directions
Cook the diced bacon in a skillet over medium heat, stirring occasionally, until crispy, about 8–10 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate. Pour the bacon drippings into a small bowl, leaving about 1 tablespoon in the skillet.
In a bowl, whisk together the apple cider vinegar, olive oil, mustard powder, honey, and the reserved bacon drippings. Taste and adjust the seasoning with salt and pepper as needed. Set the vinaigrette aside—it can be served warm or at room temperature.
In a large mixing bowl, gently combine the corn kernels, halved grape tomatoes, and diced avocado, being careful not to mash the avocado pieces.
Divide the salad among serving plates or transfer to a serving platter. Scatter the crispy bacon pieces over the top and drizzle with the bacon vinaigrette.
Serve immediately and enjoy.
Comments
Every ingredient is available at any Charlotte grocer—corn (frozen or fresh), tomatoes, avocado, bacon, and pantry staples like apple cider vinegar and mustard powder are standard stock at Harris Teeter, Food Lion, Walmart, and ALDI. The real cost driver is avocado at $1.50–2.00 each and bacon at around $5–6 per pound, which pushes cost per serving to roughly $3.50–4.50. The stated 20 minutes is honest for a salad that requires only chopping and whisking; it's a quick, no-cook weeknight dish that's fussy in the sense that avocado oxidizes quickly once cut, so it's best assembled just before serving and doesn't reheat well. It's a good light side or solo lunch for one or two people, though at 3 servings with these ingredient costs, it's practical for a family on a weeknight if the avocado is ripe and ready.
Sign in or create a free account to add your review.
