Description
Experience the vibrant flavors of summer with this refreshing Summer Fresh Corn Salad! Bursting with the sweetness of fresh corn, juicy tomatoes, and creamy avocado, this salad is a delightful addition to any meal or gathering. Tossed in a zesty vinaigrette and accented by fresh herbs like basil and mint, it’s not only visually appealing but also packed with nutrients. In just 30 minutes, you can prepare a dish that’s perfect for picnics, barbecues, or as a light lunch option. Serve it alongside grilled meats, use it as a topping for tacos, or mix it into pasta for added freshness. This colorful vegetable medley is sure to become a summer favorite!
Ingredients
Scale
- 5 ears fresh corn (shucked)
- 2 medium roma tomatoes (diced)
- 1 medium English cucumber (diced)
- 1 medium avocado (diced)
- 1/2 medium red onion (minced)
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh mint leaves
- 1/4 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a boil. Shuck and remove silk from the corn.
- Add corn to boiling water and cook for about 5 minutes. Remove using tongs and pat dry.
- Once cooled slightly, cut the kernels off the cob into a large mixing bowl.
- Dice tomatoes, cucumber, avocado, and mince red onion; add to the bowl with corn.
- In a small bowl, whisk together olive oil, apple cider vinegar, red wine vinegar, salt, and pepper.
- Pour dressing over salad ingredients; toss well to combine.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No cooking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg