inspired by the renowned culinary prowess of Ina Garten, this amazing salad is a sensational twist on a classic spring/summer dish that’s sure to delight. Drawing inspiration from Garten’s recipe, this salad features a vibrant array of fresh, seasonal vegetables, including fresh corn, juicy cherry tomatoes, and colorful bell peppers, perfectly complemented by creamy avocado slices. Infused with the unmistakable Tex Mex flavors, this salad incorporates elements like spicy jalapeños and chili powder – a little deviation from the original recipe. Embodying Garten’s dedication to quality ingredients and exquisite taste, Sandy’s Tex Mex Summer Salad stands as a testament to the joy of culinary exploration and the pleasure of sharing delicious meals with loved ones. (A little hint? To give it more protein, add some black beans!)

Spring Tex Mex Salad


3 ears corn, preferably yellow, shucked
Kosher salt and freshly ground black pepper
1 pint heirloom cherry tomatoes, halved through the stem
1 orange bell pepper, cored, seeded, and 1/2-inch-diced
1/2 cup medium-diced red onion
2 jalapeno peppers, seeds and ribs removed, minced
1 1/2 teaspoons grated lime zest
1/4 cup freshly squeezed lime juice (3 limes)
2 tablespoons good olive oil
1 teaspoon minced garlic
1/4 teaspoon chile powder
2 ripe avocados, large-diced


  1. Cook the corn in a large pot of boiling salted water until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeno peppers.
  2. In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chile powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the dressing over the vegetables and toss.
  3. In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados.
  4. Sprinkle with salt and serve cold or at room temperature.

    (If you add black beans, genty fold in before the avocados. ENJOY!)