Summer Corn Salad
A refreshing and easy-to-make summer corn salad.
Print Recipe
Main Ingredients
- 4 ears corn, cooked and kernels removed
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- ¼ cup red onion, finely chopped
- 2 tablespoon fresh cilantro, chopped
- 2 tablespoon lime juice
- 2 tablespoon olive oil
- to taste salt and pepper
1. In a large mixing bowl, combine corn kernels, cherry tomatoes, avocado, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for up to 2 hours before serving.
Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 350mg | Fiber: 5g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 20mg | Iron: 1mg