Fresh Corn Salad

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

1. Either boil or grill corn. Once cooked, remove kernels from corn.
2. Combine all ingredients in a large bowl and gently toss.
3. Season with salt & pepper to taste.
4. 
   

Recipe Notes

*SMT note:  I used both corn on cob and frozen corn

*SMT note:  I used 1 TBLS olive oil, 1 TBLS vinegar and 1 TBLS italian dressing

If time allows, grill your corn for maximum flavor.

Preheat grill to medium high heat. Remove silk and husk from corn.  Brush with olive oil and generously season.  Grill 2-3 minutes per side or until slightly charred. Cool before using.

NUTRITION INFORMATION

 Calories: 103, Fat: 5g, Sodium: 117mg, Potassium: 155mg, Carbohydrates: 12g, Fiber: 1g, Sugar: 2g, Protein: 1g, Vitamin A: 3.5%, Vitamin C: 8.2%, Calcium: 0.7%, Iron: 3.1%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)