Garden-Fresh Corn Salad
Ingredients
The salad
-
3
cups
raw corn kernels (from about 4 cobs)
-
1
medium
tomato, chopped (about ½ cup)
-
¾
cup
chopped green onion
-
1
cup
quartered and thinly sliced cucumber (preferably English cucumber)
-
½
cup
chopped fresh leafy herbs (basil, dill, mint, parsley, and/or cilantro)
-
½
cup
chopped radishes
-
1
medium
jalapeño, very thinly sliced (omit if sensitive to spice)
The dressing
-
¼
cup
extra-virgin olive oil
-
1
tablespoon
red wine vinegar or white wine vinegar, to taste
-
2
medium cloves
garlic, pressed or minced
-
½
teaspoon
fine sea salt, to taste
-
to taste
freshly ground black pepper
The garnish
-
⅓
cup
crumbled feta cheese or 1 ripe avocado, diced
Instructions
- Combine the corn, tomato, green onion, cucumber, herbs, radishes, and jalapeño in a large serving bowl.
- In a small bowl, whisk together the olive oil, vinegar, garlic, salt, and black pepper.
- Pour the dressing over the salad and toss to combine.
- Add most of the feta or avocado, gently toss, and adjust seasoning to taste.
- Garnish with the reserved feta or avocado.
- Serve immediately or chill for later.
Nutrition Facts (estimated)
Servings
4 to 6 salads
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
5g
Sodium
300mg
Cholesterol
10mg
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