Summer Corn Salad

Sweet corn is at its most delicious and flavorful right now, so it is the perfect time to make a salad featuring it!  This one combines corn with tomatoes, cucumbers, and peppers in a tangy vinaigrette with fresh herbs for a healthy summer salad! This is good made ahead of time as well, because it keeps well in the refrigerator.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 | Prep Time: 5 minutes | Cook Time: 0 minutes | Ready in: 20 minutes

Ingredients

• 2 cups organic sweet corn (fresh or frozen and thawed)
• 1 organic bell pepper, diced
• 1 medium organic cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 organic green onion, sliced thinly
• 1 Tbsp chopped fresh oregano
• 1 Tbsp chopped fresh basil
• 1 Tbsp red wine vinegar
• 1 Tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper

Instructions

1. In a large bowl, combine all the veggies and herbs.
2. In a small bowl, whisk together the red wine vinegar, olive oil, garlic, sea salt and pepper and then pour over the veggies and toss them together until everything is well combined.
3. Let sit 15 minutes, and serve!