Corn Salad
Ingredients
The dressing
-
2
scallions
thinly sliced
-
3
tablespoons
olive oil
-
2
tablespoons
apple cider vinegar
-
1
chipotle chile
in adobo sauce (about 1 tablespoon)
-
½
teaspoon
honey
-
to taste
salt and freshly ground black pepper
The salad
-
1
tablespoon
olive oil
-
3
cups
frozen corn, thawed
-
2
Roma tomatoes
seeded and diced
-
1
medium
cucumber, peeled, seeded, and diced
-
¼
cup
minced fresh parsley
-
1
cup
feta cheese
Instructions
- Whisk together scallions, olive oil, apple cider vinegar, chipotles, honey, salt, and pepper in a small bowl.
- Heat olive oil in a medium skillet over medium-high heat until shimmering, then add corn and cook until brown spots form, about 5 minutes.
- In a large bowl, combine corn, tomatoes, cucumber, and parsley.
- Drizzle the dressing over the salad and stir to combine, then garnish with feta cheese.
Nutrition Facts (estimated)
Servings
6
Calories
242
Total fat
15g
Total carbohydrates
23g
Total protein
7g
Sodium
293mg
Cholesterol
22mg
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