Fresh Corn Salad
About a Mom
Light, healthy salad packed with delicious vegetables!
Course Salad
Cuisine American
- 4 ears fresh corn, husk removed
- 1 cup cherry tomatoes, quartered
- 1 cup small dice cucumbers
- ½ small red onion, diced
- 2 ounces feta cheese (about ½ cup), crumbled
- 3 tablespoons olive oil
- 1 tablespoons apple cider vinegar or rice vinegar
- 1 tablespoon lime juice
- ⅓ cup cilantro, chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
Remove husks from corn, and bring a large pot of water to a boil.
Place corn in the water, and boil for 3 minutes. Remove corn to a colander and rinse with cold water.
In a small bowl, whisk the oil, vinegar, lime juice, salt, pepper and garlic.
Cut the corn from the cob and place in a large bowl. Add the tomato, cucumber, red onion, cilantro and feta. Gently stir to combine.
Pour the wet mixture over corn salad ingredients and gently toss to combine.
Keyword Corn Salad, Vegetable recipe