Description
A refreshing and colorful corn salad perfect for any occasion.
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
- Prep the Corn: If using fresh corn, cook it in boiling water for 3-5 minutes. Drain, cool, and cut kernels from the cob. If using canned corn, rinse and drain it well.
- Chop Vegetables: Dice the cucumber, bell pepper, and red onion. Halve the cherry tomatoes.
- Combine Ingredients: In a large bowl, combine the corn, tomatoes, cucumber, bell pepper, red onion, and cilantro.
- Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, lime juice, sugar, salt, and pepper until well blended.
- Dress the Salad: Pour the dressing over the corn mixture and gently toss to combine everything evenly.
- Marinate: For best results, let the salad sit for 10 minutes to allow flavors to meld.
- Taste and Adjust: Taste the salad and adjust the seasoning if necessary.
- Serve: Transfer to a serving bowl or platter and enjoy!
Notes
- This salad can be made ahead of time and stored in the refrigerator.
- Feel free to add other vegetables or beans for added protein and flavor.
- This salad is best served chilled.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg