Description
Bring the vibrant flavors of summer to your table with this easy and delicious Corn Salad! This salad features sweet, juicy corn combined with fresh vegetables like bell peppers, cherry tomatoes, and cucumbers, all tossed in a zesty dressing. Perfect for BBQs, potlucks, or a healthy weekday snack, this dish is not only colorful but also packed with nutrients that the whole family will love. With minimal prep time and endless variations, this Corn Salad is bound to become a staple in your recipe collection!
Ingredients
Scale
- 4 large ears of fresh corn
- 1 ½ cups diced bell pepper (red and green)
- 1 pint cherry tomatoes (halved)
- 1 cup English cucumber (diced)
- ½ cup red onions (finely diced)
- 1/3 cup fresh cilantro (roughly chopped)
- 3 tablespoons avocado oil
- ¼ cup lime juice (can sub lemon juice)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
Instructions
- Shuck the corn and boil it in salted water for about 5 minutes until tender but still crisp. Allow cooling slightly before cutting kernels off the cob into a large bowl.
- While the corn cooks, chop the bell peppers, cucumber, red onions, and halve the cherry tomatoes.
- In a small bowl, whisk together avocado oil, lime juice, apple cider vinegar, honey, Dijon mustard, and spices to make the dressing.
- Add all chopped veggies and cilantro to the bowl with corn. Pour over dressing and toss gently to combine.
- Serve immediately or chill for 30 minutes before serving for enhanced flavor.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 145
- Sugar: 5g
- Sodium: 260mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg