Corn Salad
Ingredients
The salad
-
4
ears
fresh corn, shucked
-
1
cup
halved grape tomatoes
-
1
cup
diced English cucumber
-
⅓
cup
diced red onion
-
⅔
cup
crumbled feta cheese
-
3
Tbsp
finely chopped fresh parsley
-
2
Tbsp
finely chopped fresh basil
The dressing
-
¼
cup
olive oil
-
1½
Tbsp
red wine vinegar
-
1
Tbsp
lemon juice
-
1½
tsp
honey
-
½
tsp
minced garlic
-
½
tsp
salt
-
½
tsp
black pepper
Instructions
- Prepare the dressing by whisking together olive oil, red wine vinegar, lemon juice, honey, garlic, salt, and pepper in a mixing bowl. Refrigerate while preparing the salad.
- Bring a large pot of water to a boil and prepare a large bowl of ice water nearby.
- Once the water is boiling, add the corn and cook for 3 minutes. Transfer the corn to the ice water to cool for a few minutes, then drain well.
- Cut the kernels from the corn and transfer them to a large bowl.
- Add the tomatoes, cucumbers, red onion, feta, parsley, and basil to the bowl with the corn.
- Whisk the dressing again and pour it over the salad. Toss well to coat and season with additional salt if desired.
Nutrition Facts (estimated)
Servings
5
Calories
290
Total fat
17g
Total carbohydrates
32g
Total protein
8g
Sodium
425mg
Cholesterol
18mg
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