This salad screams summer with fresh sweet corn, cucumbers, and tomatoes from your garden or the farmers market. It won’t last long in your fridge. Keeps for several days (especially if you avoid salting the vegetables when you add your dressing). Use as a stand alone salad or pair with fish or chicken, great as a salsa for fish tacos. This fresh, healthy salad will help with these hot, hot days! Enjoy!
- 10-15 ears corn, fresh is best (canned /frozen will work
- 8-10 Cucumbers, roughly peeled and diced
- 15-20 Cherry Tomatoes, quartered
- 1 large red pepper, diced
- 1 large green pepper, diced
- 1/2 Onion, diced
- 2 cloves garlic, mind ed
- 2 jalapenos, minced
- 3 Tbsp olive oil
- 2 Tbsp Balsamic Vinegar
- 2 Tbsp Lemon Juice
- 2 Tbsp Lime Juice
- 1 1/2 Tbsp Sugar
Get all your ingredients together, and use the counts and measurements in my ingredients list above loosely. If you have more corn or less cucumbers its still a salad 🙂
If you are using fresh corn go ahead and blanch it for 5 minutes in boiling salted water, remove from pot to a bowl of cold water to stop the cooking process. After the corn has cooled cut the kernels from the cob using the old bunt cake pan method.
Then you peel, chop, dice all the veggies you are using. Place in a giant bowl and stir. I roughly peel my home grown cucumbers but if you are using store bought with the wax coating you are going to want to remove all the peeling.
Put together dressing ingredients or use any store bought vinaigrette style dressing you want. If you are going to eat this all week (as I plan to) avoid adding salt until serving as it will pull moisture from the veggies and all the extra juice ruins the fresh taste. Also store in a flat cassarole style dish to prevent all those juices congregating at the bottom and ruining your presentation. I hope you enjoy!
Source: Read Full Article