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
Makes: 6 Serving size: ½ cup
- 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.
Recipe contributed by Natasha Eziquiel-Shriro, MS, RDN, CDN