This Summer Corn Salad recipe will keep you feeling fresh and light this holiday weekend. This Fourth of July corn salad is good any time of year, but to truly appreciate the sweetness of natural, whole foods, one should eat them in season. Corn and tomatoes are best in summer.
You can’t beat the ease of a Fourth of July side dish with only four ingredients. This Summer Corn Salad is oil-free and can be made salt-free.Print
It’s easy to appreciate nature’s bounty and to choose unadulterated whole plant-foods when they are in season. Corn and tomatoes are at their peak in the summer so this is a perfect Fourth of July (plant-based, oil-free) side dish.
3 cups corn (cooked and cut off the cob, or defrosted frozen if not in season)
1 pint cherry tomatoes, halved
1/2 a large or 1 small avocado, diced
Juice of 1/2 to 1 lemon, to taste
Salt, to taste (nutrition information is for 1/2 a teaspoon)
Cook corn (steam in the microwave or boil in a pot) and cut off the cob. Let cool. Mix with rest of ingredients. Be sure to taste before adding salt and to only add 1/4 teaspoon at a time. Serve room temp.
Tomatoes don’t usually do well in the fridge so don’t add the tomatoes until the last minute if cooking ahead of time. In fact, it’s a great idea to cook the corn ahead of time and then leave it in the fridge until you are ready to finish making the salad.
- Category: Side Dish
- Cuisine: American
Keywords: oil-free, whole food plant-based, vegan, fourth of july, easy vegetarian side dish, corn, tomatoes