Summer Corn Salad
Summer and corn just go together. Crunchy and naturally sweet, toss the corn, a few other veggies and a light vinaigrette and you have a perfect side salad or light lunch. Boil the corn for a 2 minutes or eat it raw. The red onion and red bell pepper bring some color that make the salad pop.
This is a great salad for a picnic, to take over to a friend or to bring to work. If you are using some avocado, wait until serving to add it to the salad. This is a salad that looks, smells and tastes like summer. Recipe is below.
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Summer Corn Salad
2 ear corn, shucked
1/2 cup red onion, diced
1/2 cup red bell pepper, deseeded and diced
1/2 cup green pepper, deseeded and diced
2 stems and white part green onions, finely sliced
3 tablespoons apple cider vinegar or lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon sugar, honey or maple syrup
1 clove garlic, minced
3 tablespoons fresh basil, finely sliced
3 tablespoons olive oil
Place ears of corn plus 1 teaspoon sugar into boiling water and cook for 2 minutes. Remove, drain and run cold water over it. Or cook for 4 minutes on high in microwave. Drain and run cold water over ears of corn.
Mix prepared vegetables with the corn. Refrigerate until ready to serve.
In a bowl or jar, mix vinegar, salt, pepper and sweetener. Add olive oil and mix thoroughly. When ready to serve salad, add to corn salad, toss gently.
Add other veggies and fruit: 1/4-1/2 cup cooked or canned black beans, drained; 1/2 cup cucumber diced (peeled if not organic); 1 avocado, diced (cut immediately before serving)
Raw Vegan: Use raw sweet corn, washed, in salad. Use raw stevia or squeezed fresh fruit juice, such as apple or pear juice, for a sweetener.
Reduce the sugar: Use 1/2 teaspoon Stevia in place of sugar.
Tip: Hold the corn down on a cutting board and cut a row off.
Place the corn on the flat surface, and continue cutting kernels off cob.