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Summer Corn Salad

Summer Corn Salad


  • Author: Natasha Nadel
  • Total Time: 20 minutes
  • Yield: 5 cups 1x
  • Diet: Low Fat

Description

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.


Ingredients

Scale

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)


Instructions

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.

Notes

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.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes (to cook corn)
  • Category: Side Dish
  • Cuisine: American

Keywords: oil-free, whole food plant-based, vegan, fourth of july, easy vegetarian side dish, corn, tomatoes