Summer Corn Salad
A fun, colorful salad that tastes like summer in a bowl. This dish makes a great side for a barbecue or picnic, or as a light lunch by itself.
Makes
Serving size
Ingredients
3 cups raw sweet corn kernels (from 3 large cobs)
1 large cucumber, peeled and chopped
1 medium sweet red pepper, seeded 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 cilantro, chopped
Instructions
- Combine corn, cucumber, sweet red pepper, and green onions in a large bowl.
- In a small bowl, make the dressing by combing oil, vinegar, and cilantro and mixing well.
- Pour dressing over salad, and toss until evenly coated.
- Serve and enjoy. Leftovers can be stored, refrigerated, for up to 4 days.
Cooking Tip
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.
Recipe contributed by Natasha Eziquiel-Shriro, MS, RDN, CDN
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
