Summer Corn & Tomato Salad
Veggies | Protein | Fat
Servings 4
Calories
Ingredients
Veggies
- 2 ears (1.5 cups) fresh sweet summer corn, cooked, cut off the cob 10 oz
- 1 cup cherry tomatoes, halved 8 oz
- 1/3 cup red onion, minced 3 oz
- 1/2 cup red bell pepper, diced 3 oz
Protein
- 1 cup shelled edamame, fresh or frozen 8 oz
Fat
- 1 Tbsp olive oil 0.5 oz
Seasonings
- 1/4 tsp good quality sea salt or more to taste
- 1/4 tsp black pepper or more to taste
- 1 tsp lemon juice, fresh squeezed
- 1/2 tsp balsamic vinegar or sherry vinegar
- 1/4 cup fresh cilantro or basil, chopped
Instructions
- Roast or boil the corn, according to your preferred method. I usually make this salad with leftover corn from large group summer barbecues. Here's a great guide to cooking corn.
- Toss together all of the ingredients. I like to add tomatoes at the end as they can be more delicate.
- This salad can be made up to a day ahead and refrigerated.