Description
A refreshing and simple corn and tomato salad, perfect for summer picnics or as a light side dish.
Ingredients
Scale
- 2 cups fresh corn kernels (about 4 ears)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine corn, cherry tomatoes, red onion, and cilantro.
- Drizzle with olive oil and lime juice. Toss gently to coat.
- Season with salt and black pepper. Mix well.
- Chill for at least 15 minutes before serving to enhance flavors.
Notes
- Use fresh corn for the best texture and sweetness.
- Substitute parsley if cilantro is not preferred.
- Add diced avocado for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 6g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg