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Tangy Cilantro Lime Confetti Salad

I love standout salads that burst with flavor—the kind that make you feel as if you're splurging without having to eat that piece of chocolate cake. This is one of my very favorites, and everyone I serve it to loves it as well. —Jasey McBurnett, Rock Springs, Wyoming
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 2 medium sweet orange peppers, chopped
  • 2 medium ripe avocados, peeled and cubed
  • 1 container (10-1/2 ounces) cherry tomatoes, halved
  • 1 cup fresh or frozen corn, thawed
  • 1/2 medium red onion, finely chopped
  • 1/4 cup seasoned rice vinegar
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/2 cup fresh cilantro leaves
  • 2 garlic cloves, halved
  • 2 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper


  • Place the first 5 ingredients in a large bowl. Place dressing ingredients in a blender; cover and process until creamy and light in color. Pour over vegetable mixture; toss to coat. Refrigerate, covered, up to 3 hours.
Nutrition Facts
1 cup: 187 calories, 12g fat (2g saturated fat), 0 cholesterol, 526mg sodium, 20g carbohydrate (10g sugars, 5g fiber), 3g protein. Diabetic exchanges: 2 vegetable, 2 fat, 1/2 starch.

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Average Rating:
  • mumsay
    Dec 3, 2020

    Excellent recipe! The dressing is so flavorful! Will definitely make this again.

  • flucky
    Aug 31, 2020

    We loved this salad. It was worth all of the prep and the dressing was excellent. The only addition I would l offer is to add a dash of cayenne pepper to the dressing to give it a little kick to offset the sweetness.

  • Norma
    Aug 30, 2020

    No need to cook the corn, the vinegar & lime juice will take care of it.

  • Jenisl
    Aug 28, 2019

    It was refreshingly delicious! Even better the next day. I sprinkled a little blue cheese on top. Really great!

  • GigiMarieMeme
    Aug 27, 2019

    Rhall, I haven’t made this salad yet, but I would cook corn-on-the-cob for this salad. It will be sweeter than raw corn. During the winter when fresh corn isn’t available, frozen corn (either cooked or just defrosted) would be fine.

  • Lori Ellen
    Aug 26, 2019

    I loved this salad. I did cook the corn on the cob first and let cool a bit before cutting off the kernels with a knife. I was in a bit of a hurry, and for the dressing just used some Italian dressing I had on hand. But the combination of the veggies, esp. using fresh corn, was superb. I ate from it for about three days and enjoyed it thoroughly.

  • rhall
    Aug 19, 2019

    I have a question? In the Tangy Cilantro Lime Confetti Salad, do you cook the corn before you put in the salad. It just says use 1 cup fresh or frozen corn, thawed...I'm making this today and hope I can get a response back...