Summer Fresh Corn Salad: A 5-Minute Burst of Bliss
A refreshing summer salad with fresh corn, tomatoes, cucumber, and avocado, tossed in a light herb dressing.
Ingredients
- 5 ears fresh corn shucked
- 2 medium roma tomatoes diced
- 1 medium English cucumber diced
- 1 medium avocado diced
- ½ medium red onion minced
- ½ cup chopped fresh basil
- ¼ cup chopped fresh mint leaves
- ¼ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon red wine vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Boil the corn in salted water for 3-4 minutes, then drain and let cool.
- Cut the kernels off the cob and place them in a large bowl.
- Add the diced tomatoes, cucumber, avocado, and red onion to the bowl.
- In a small bowl, whisk together olive oil, apple cider vinegar, red wine vinegar, salt, and black pepper.
- Pour the dressing over the salad and toss gently to combine.
- Stir in the chopped basil and mint.
- Chill for at least 30 minutes before serving.
Notes
- Use fresh, sweet corn for the best flavor.
- Adjust vinegar and salt to taste.
- Serve chilled for maximum freshness.