Fresh Corn and Tomato Summer Salad
This bright and crunchy salad is the perfect way to enjoy the best flavors of the summer harvest.
recipesbynani.comThere is nothing quite like a big bowl of corn and tomato salad when the weather gets warm. I love how the sweetness of the corn pairs with the acidity of fresh tomatoes, making it a favorite side dish for backyard barbecues or simple weeknight dinners.
My biggest tip for this salad is to let it sit in the fridge for about twenty minutes before you serve it. This gives the dressing a chance to soak into the vegetables and makes every bite taste even better.
🧺 Ingredients
- 2 cups fresh corn kernels
- 2 cups cherry tomatoes, halved
- 1 green bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
👩🍳Instructions
- 1
Bring a pot of water to a boil and cook the corn kernels for about three minutes until tender.
- 2
Drain the corn and rinse it under cold water to stop the cooking process.
- 3
In a large mixing bowl, combine the cooled corn, cherry tomatoes, diced bell pepper, and red onion.
- 4
Drizzle the olive oil and lime juice over the vegetables.
- 5
Add the cilantro, salt, and black pepper to the bowl.
- 6
Toss everything together gently until well coated and serve immediately or chill for later.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to two days. This salad is excellent served alongside grilled chicken or fish, or you can even scoop it up with some crunchy tortilla chips.
Made this recipe? Let us know how it went.
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