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Summer Corn Salad

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A vibrant and refreshing salad showcasing sweet corn, creamy avocado, and fresh vegetables, perfect for summer gatherings.

Ingredients

Scale
  • 2 cups fresh corn, cooked
  • 1 ripe avocado, diced
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Start by cooking the corn. If you’re using fresh corn on the cob, bring a pot of water to a boil and cook the corn for about 5–7 minutes until tender. If using frozen corn, just pop it in the microwave or boil it for a few minutes until heated through. While that’s happening, chop your vegetables.
  2. Dice your red bell pepper and avocado, finely chop the red onion, and halve the cherry tomatoes. Take your time; this is where you can add your personal touch.
  3. In a large mixing bowl, combine the cooked corn, red bell pepper, red onion, cherry tomatoes, and cilantro. Give everything a gentle toss.
  4. In a small bowl, whisk together the lime juice and olive oil. Drizzle this tangy goodness over your salad and sprinkle in some salt and pepper to taste.
  5. Gently toss the salad to coat all the ingredients in the dressing. Once everything is nicely mixed, take a taste.

Notes

This salad can be made a few hours before serving. Add the avocado just before serving to prevent browning.

Nutrition

Keywords: corn salad, summer salad, fresh vegetables, healthy side dish, easy recipe

Find it online: https://savoryaddict.com/minute-summer-corn-salad-crisp-fresh-budget-friendly/