Fresh Corn Salad
Toss the taste of summer with this Corn Salad—juicy kernels mixed with cherry tomatoes, onions, and cucumber in a light vinaigrette.
Servings 8 servings
Calories 96kcal
Ingredients
- 3 cups corn kernels about 4 cobs of corn
- 1 cup cherry tomatoes quartered
- 1 cup cucumbers diced
- 1/4 cup red onion diced
- 3 tbsp olive oil
- 3 tbsp apple cider vinegar or rice vinegar
- coarse salt to taste
- pepper to taste
- 1 tbsp fresh parsley chopped
- fresh basil or dill chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the corn and cook for 3 to 4 minutes until the kernels are bright yellow. You can also grill the corn for a smoky flavor.
- Drain the corn and let it cool completely. Then, cut the kernels off the cob with a sharp knife.
- In a large bowl, mix together the corn kernels, cherry tomatoes, cucumbers, and red onion.
- Pour the olive oil and vinegar over the salad ingredients, and gently toss to coat evenly.
- Season the salad with a sprinkle of coarse salt and pepper to taste. Mix well.
- Just before serving, add the fresh parsley and optional basil or dill, and give it a final toss.
- DEVOUR!
Nutrition
Calories: 96kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 129mg | Potassium: 159mg | Fiber: 2g | Sugar: 4g | Vitamin A: 173IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 0.4mg