Summer Fresh Corn Salad
Fresh Corn Salad is so light and so easy to make-it's the perfect addition to your summer dinners. So grab some corn on the cob the next time you see it, cause this salad is delicious!
Servings: 8 servings
- 5 ears of corn shucked
- 2 roma tomatoes diced
- 1 english cucumber diced
- 1 avocado diced
- 1/2 red onion minced
- 1/2 cup fresh basil leaves chopped
- 1/4 cup fresh mint leaves chopped
- 3 tablespoons cider vinegar
- 1 tablespoon red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Bring a large pot of water to a boil over high heat. Add ears of corn to boiling water and boil 5 minutes. Drain and pat dry. Use a sharp knife to cut the kernels from the cob and place into a large mixing bowl.
Toss corn with tomatoes, cucumber, avocado, onion, basil, and mint.
In a small bowl, whisk together cider vinegar, red wine vinegar, olive oil, salt, and pepper.
Pour dressing over salad and toss to combine.
Calories: 163kcal | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 158mg | Potassium: 388mg | Fiber: 3g | Sugar: 5g | Vitamin A: 450IU | Vitamin C: 10.7mg | Calcium: 18mg | Iron: 0.7mg