Description
A vibrant and refreshing corn salad packed with fresh vegetables, perfect for summer barbecues and light lunches.
Ingredients
Scale
- 4 cups fresh sweet corn (or canned)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper (red, yellow, or green), diced
- 1/2 red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lime juice
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- If using fresh corn, cook it in boiling water for 3-5 minutes until tender. Drain and let cool. For canned corn, rinse and drain well.
- Dice the cucumber, bell pepper, and red onion. Halve the cherry tomatoes.
- In a large bowl, combine the corn, tomatoes, cucumber, bell pepper, red onion, and cilantro.
- In a separate bowl, whisk together olive oil, apple cider vinegar, lime juice, sugar, salt, and pepper.
- Drizzle the dressing over the corn mixture and toss to coat evenly.
- Let the salad marinate for about 10 minutes before serving.
- Taste and adjust seasoning if necessary before serving.
Notes
For best flavor, serve cold. Can be customized with different herbs and proteins.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg