Corn

Summer Corn Salad

A fun, colorful salad that tastes like summer in a bowl. This dish is great as a side for a barbecue or picnic, or by itself as a light lunch.

  • Low sodium
  • Low phosphorus
  • Low potassium
  • Low protein
Lunch Easy

Serving size

1/2 cup

Makes

6

Ingredients

3 cups raw sweet corn kernels (from 3 large cobs)

1 large cucumber, peeled and chopped

1 medium sweet red pepper, seeds removed and diced

2 large green onions, chopped

2 tablespoons vegetable oil (such as canola or extra virgin olive oil)

¼ cup vinegar (such as apple cider or red wine vinegar)

1 cup chopped cilantro

Nutrition Info

Makes:Serving size: 1/2 cup

Calories

80

Fat

5 g

Carbohydrates

11 g

Sugar

4 g

Fiber

2 g

Protein

2 g

Sodium

10 mg

Calcium

13 mg

Phosphorus

54 mg

Potassium

229 mg

Instructions

  1. Combine corn, cucumber, sweet red pepper, and green onions in a large bowl.
  2. In a small bowl, combine oil, vinegar, and cilantro. Mix well.
  3. Pour dressing over salad, and toss until evenly coated.
  4. Serve and enjoy.
  5. Refrigerate leftovers for up to 4 days.

 

Recipe contributed by Natasha Eziquiel-Shriro, MS, RDN, CDN

If raw corn on the cob is not available, you can also use frozen or canned sweet corn. For frozen corn, be sure to thaw and rinse before use. For canned corn, make sure it has no added salt. Rinse and drain before use.

If you have fresh limes on hand, you can swap lime juice for the vinegar in this recipe.

Always be sure to wash vegetables well before making a salad.