Description
A refreshing summer salad with fresh corn, tomatoes, cucumber, and avocado. Perfect for picnics and barbecues.
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
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Boil or grill the corn until tender, then let cool.
- Cut the kernels off the cobs and place in a large bowl.
- Add the diced tomatoes, cucumber, avocado, and red onion.
- In a small bowl, whisk together olive oil, apple cider vinegar, red wine vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Stir in the chopped basil and mint.
- Serve chilled or at room temperature.
Notes
- For extra flavor, grill the corn before cutting off the kernels.
- Add crumbled feta cheese for a salty kick.
- Best served fresh but can be stored in the fridge for up to 1 day.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: summer corn salad, fresh salad, vegetarian, easy salad