Sweet Corn Salad
Yield: 10 servings
This Sweet Corn Salad is a summer treat, with fresh corn, sweet mangos, tomatoes, and a touch of heat, plus a light and flavorful dressing. Enjoy as a side dish to whatever's cooking on the grill, as a chip dip, or use as a taco topping!
Ingredients
- 8 cups fresh sweet corn kernels cut from 8 to 12 ears of corn (pre-boil the cobs if desired, but I prefer to use raw corn kernels)
- 1 large mango peeled and diced into 1/2″ pieces
- 1 pint grape or cherry tomatoes halved
- 10 scallions white and green parts, sliced
- ¼ cup finely diced fresh red chili
- ¼ cup chopped flat leaf parsley
for the dressing:
- ¼ cup mild tasting olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
optional ingredients:
- 1 large avocado medium diced + 1 tablespoon fresh lime juice
- 1 can black beans rinsed and drained
Instructions
- In a large bowl, stir together the corn kernels, mango, tomatoes, scallions, red chili, and parsley.
- In a small bowl or jar, whisk together the olive oil, cider vinegar, sugar, cumin, salt, and black pepper. Drizzle over the corn mixture and stir to combine. Serve immediately or cover and chill in the refrigerator. This can be prepared several hours in advance.
If adding avocado, stir lime juice gently with avocado before adding to the rest of the salad, to minimize browning. Do not prepare the avocado until you are ready to serve the salad.
Notes
from a farmgirl's dabbles
Nutrition Information:
Serving: 1 Calories: 342kcal Carbohydrates: 61g Protein: 10g Fat: 11g Saturated Fat: 2g Polyunsaturated Fat: 7g Cholesterol: 5mg Sodium: 171mg Fiber: 7g Sugar: 22g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.