Corn Salad
Servings: 14 servings
Calories: 48cal
Equipment
Ingredients
- 4 ears corn or 4 cans -15 ounces each of sweet corn kernels, drained
- 8 ounces cherry tomatoes halved or quartered
- ½ large red onion 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 teaspoons salt
- 1 teaspoon 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.4 ears corn
- 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.8 ounces cherry tomatoes, 1/2 large red onion, 3/4 cup cucumber, 1/4 cup avocado oil, juice of a lemon, 2 teaspoons salt, 1 teaspoon black pepper, 1/4 cup parsley, 1/4 cup feta cheese
Notes
- You can add any type of veggie you want to this dish. Some good additions are zucchini, diced bell peppers, avocado, and green onion. You can also throw some chopped bacon or black beans into the salad if you'd like!
- We love how feta cheese complements corn, but if feta is too strong for you, you may like Cojita, crumbled goat cheese, or ricotta. Mini mozzarella balls make a nice substitute as well.
Nutrition
Serving: 1serving (1/2 cup) | Calories: 48cal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 365mg | Potassium: 61mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 188IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 0.2mg
