Fresh Corn Salad
Sweet summer corn, crisp cucumbers and ripe juicy garden tomatoes all combined in a light and easy vinaigrette.
Author: Holly Nilsson
Ingredients
- 3 cups corn kernels about 4 cobs of corn
- 1 cup cherry tomatoes quartered
- 1 cup diced cucumbers
- 1/4 cup diced red onion
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar or rice vinegar
- a generous sprinkle of course salt
- pepper to taste
- 1 tablespoon fresh parsley
- fresh basil or dill optional
Instructions
- Either boil or grill corn. Once cooked, remove kernels from corn.
- Visit spendwithpennies.com for full instructions.
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