While the title of this is Summer Corn Salad, I'd like to rename it Four Seasons Corn Salad! It's so delicious, easy to make, and refreshing.
If you're like me and dread all the washing, chopping, repeat, involved with salad preparation, you're especially going to love this one! This one involves minimal chopping and, though serves as a great side for dinner, can be filling enough to eat by itself.
If you wanted to eat this salad over a couple of days instead of at one sitting I would recommend not pouring the dressing over the entire salad and instead pouring as desired on each serving. This will preserve the crispiness of the ingredients and make it last a little longer.
I think avocado could also be a good addition to this. Meat eaters seeking to up the ante? Toss in some shredded or chopped chicken or steak for a complete meal.
3 tablespoons olive oil, divided
1 tablespoon lime juice
1/4 teaspoon salt
1 1/2 cups fresh (or frozen) corn, thawed
1 1/2 cups cherry tomatoes, halved
1/2 cup finely chopped cucumber
2 tablespoons minced fresh basil
1/3 cup crumbled feta cheese
2 tablespoons Italian dressing (optional)
Whisk together 2 tablespoons of oil, lime juice and salt in a small bowl and set aside
Cook corn in a skillet with remaining oil until tender
Pour corn into a large bowl, cool slightly and add tomatoes, cucumber and basil. Refrigerate until ready to serve.
Right before serving drizzle with dressing, feta cheese and Italian dressing (if desired).
Disclaimer: Fit Club is not a medical doctor and the information contained herein should not be taken as medical advice. These are not intended to diagnose, treat, cure or prevent any health problem. Recommendations by Fit Club are not intended to replace the advice of a physician or health professional. Please consult your physician or a health professional before beginning any diet or exercise program.