Description
A vibrant and nutritious Summer Corn Salad that combines sweet corn, juicy tomatoes, and crunchy bell peppers, perfect for summer gatherings.
Ingredients
- Fresh sweet corn: 4 ears (or 2 cups of frozen corn, thawed)
- Cherry tomatoes: 1 cup, halved
- Bell peppers: 1 cup, diced (mix red, yellow, and green for a colorful look)
- Red onion: 1/4 cup, finely chopped
- Fresh cilantro: 1/4 cup, chopped (or parsley if you prefer)
- Lime juice: 2 tablespoons (freshly squeezed for the best flavor)
- Olive oil: 2 tablespoons
- Salt: to taste
- Black pepper: to taste
- Avocado: 1, diced (optional for added creaminess)
Instructions
- Prepare the corn by shucking the ears and removing the kernels or using thawed frozen corn.
- Chop the cherry tomatoes in half, dice the bell peppers, and finely chop the red onion.
- Mix the dressing by whisking together lime juice and olive oil, adding salt and black pepper to taste.
- Combine the sweet corn, tomatoes, bell peppers, red onion, and cilantro in a large bowl. Pour the dressing over and toss gently.
- If using avocado, fold it in just before serving. Serve chilled or at room temperature.
Notes
- Fresh ingredients enhance the flavor of the salad.
- Can be served as a side dish or light main course.
- Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Summer Corn Salad, Fresh Salad, Healthy Recipe, Summer Recipe