Fresh Corn and Tomato Salad
A colorful and refreshing summer salad that highlights the best produce of the season.
dailyrecipesbook.comThere is something so special about eating fresh corn right off the cob. This salad brings together sweet corn, juicy tomatoes, and crisp peppers for a side dish that works perfectly at any backyard barbecue or family dinner. It is bright, light, and always the first thing to disappear from the table.
My biggest tip for this one is to use the ripest tomatoes you can find. If you have some extra time, let the salad sit in the fridge for about twenty minutes before serving. This allows the dressing to soak into the vegetables and makes the flavors pop.
Ingredients
- 2 cups sweet corn kernels
- 2 cups cherry tomatoes, halved
- 1 green bell pepper, diced
- 1 small red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh chopped parsley
Instructions
- 1
If you are using fresh corn on the cob, boil or grill the ears for a few minutes before cutting the kernels off. If you prefer, canned or thawed frozen corn works well too.
- 2
Place the corn, tomatoes, bell pepper, and onion into a large mixing bowl.
- 3
In a small jar or bowl, whisk together the olive oil, vinegar, salt, and pepper.
- 4
Pour the dressing over the vegetables and toss everything together gently.
- 5
Sprinkle the fresh parsley over the top and serve immediately or chill until ready to eat.
๐ก Tips
This salad keeps well in the refrigerator for up to two days in an airtight container. It tastes wonderful served alongside grilled chicken or fish. If you want a little extra heat, feel free to add a pinch of red pepper flakes.
Made this recipe? Let us know how it went.
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