Description
A bright and refreshing summer salad made with sweet corn, crisp cucumbers, juicy red bell peppers, red onion, and fresh cilantro, all tossed in a zesty lime and olive oil dressing. Naturally vegan, gluten-free, and ready in just 15 minutes, it’s perfect for BBQs, picnics, or a light lunch.
Ingredients
2 cups (320 g / 11.3 oz) fresh sweet corn kernels (about 3 medium ears)
1 cup (150 g / 5.3 oz) red bell pepper, diced
1 cup (150 g / 5.3 oz) cucumber, diced
1/4 cup (40 g / 1.4 oz) red onion, finely chopped
1/4 cup (15 g / 0.53 oz) fresh cilantro, chopped
2 tbsp (30 ml / 1 fl oz) freshly squeezed lime juice
2 tbsp (30 ml / 1 fl oz) extra virgin olive oil
Salt and freshly ground black pepper, to taste
Instructions
Remove husks and silk from corn. Slice kernels off the cob into a large bowl.
Dice red bell pepper and cucumber into small, even cubes.
Finely chop red onion and roughly chop cilantro.
Combine corn, bell pepper, cucumber, onion, and cilantro in a large bowl.
In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
Pour dressing over vegetables and toss gently to coat.
Cover and refrigerate for at least 30 minutes before serving for best flavor.
Notes
Fresh corn offers the best flavor, but thawed frozen corn works too.
Add avocado, black beans, or feta for extra texture and taste.
Letting the salad chill enhances flavor.
For spice, add diced jalapeño or chili powder.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American / Summer