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Fresh Corn Salad

Nutrition Information
Calories: 140
Total Fat: 8g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 133mg
Carbohydrates: 17g
Dietary Fiber: 4g
Sugars: 2.7g
Protein: 3.8g
Vitamin A: 2613.2iu (52%)
Vitamin C: 30.8mg (51%)
Calcium: 35mg (3%)
Iron: 1.7mg (9%)

Yield: Serves 4. Each serving: 1 cup.

This summer salad will disappear quickly.

6 cups dark green lettuce, preferably red leaf
2 ears of corn, shucked and cooked
1 large, ripe tomato
1/2 medium-sized, ripe avocado
1 Tbsp olive oil
2 Tbsp flavored vinegar
black pepper to taste

Cut the lettuce into bite-sized pieces and soak in a large amount of cold water; allow to stand so the dirt sinks to the bottom. Drain the lettuce well in a colander. Place the lettuce in a salad bowl.

Cut the corn off the cob and place on top of the lettuce. Core and dice the tomato and place on top of the salad. Cut the avocado in half, remove the pit and scoop out the flesh from the rind. Dice the avocado and place it on top of the salad. Chill and cover the salad until ready to serve, up to 3 hours. When ready to serve, drizzle oil and vinegar over the top and add black pepper to taste.

Total Preparation & Cooking Time: 15 min. (15 Prep, 0 Cook)

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