Refreshingly Bright Sweet Summer Corn and Cucumber Salad

This Sweet Summer Corn and Cucumber Salad is a vibrant and refreshing dish, perfect for summer, ready in just 15 minutes.

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Prep Time 15

Chilling Time 20

Total Time 35

Servings: 4 servings

Course: Salad

Cuisine: Vegan

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Corn fresh, frozen, or canned
1 large English cucumber diced just prior to serving
1 cup Cherry or grape tomatoes halved
1 small Shallot finely chopped
2 tablespoons Extra virgin olive oil high-quality
2 tablespoons Soy sauce or tamari for gluten-free
2 tablespoons Lime juice freshly squeezed
1 teaspoon Fresh minced ginger optional
to taste Sea salt
to taste Freshly cracked pepper
1/4 cup Cilantro or more basil/mint if preferred

Equipment

Large Mixing Bowl

Method

Step-by-Step Instructions

Prepare the Ingredients: Rinse all ingredients, remove kernels from corn cob if fresh, dice cucumber, halve tomatoes, and chop the shallot. Get a large mixing bowl ready.
Mix the Salad Base: In the mixing bowl, combine corn, cucumber, tomatoes, and shallot. Drizzle in olive oil, soy sauce, lime juice, and ginger.
Season the Salad: Gently stir and taste the salad. Adjust seasoning with salt and pepper as needed.
Chill and Enhance Flavors: Refrigerate for 15-20 minutes to allow flavors to meld together.
Final Touches Before Serving: Stir again before serving, adjust lime juice and seasoning, and add avocado if desired.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 200mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 0.5mg

Notes

For maximum flavor, let the salad chill for up to an hour before serving.

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