Corn Salad
Servings: 14 servings
Calories: 68cal
Equipment
Ingredients
- 4 ears corn or 4 cans -15 ounces each of sweet corn kernels, drained
- 8 oz cherry tomatoes halved or quartered
- ½ red onion large, chopped small
- ¾ cup cucumber quartered and chopped into 1/2 to 1 inch pieces
- ¼ cup avocado oil or olive oil
- juice of a lemon
- 2 tsp salt
- 1 tsp black pepper fine
- ¼ cup parsley freshly minced
- ¼ cup feta cheese up to 1/2 cup
Instructions
- If using corn on the cob, remove husk and boil for 15 minutes in a large pot of water. Remove and let cool before handling. Cut off the kernels and add to a large bowl.
- If using canned corn, simply drain and rinse in a colander and add to a large bowl. For frozen corn, cook according to package directions, drain and let cool.
- Add all other ingredients to the bowl and toss well. Serve immediately or chill for up to 2 hours then serve.
Notes
- You can store corn salad in an air-tight container kept in the refrigerator for up to 5 days.
Nutrition
Serving: 1serving (1/2 cup) | Calories: 68cal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 365mg | Potassium: 107mg | Fiber: 1g | Sugar: 2g | Vitamin A: 243IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg
