Description
This vibrant summer salad is packed with sweet corn, creamy avocado, crisp cucumber, fresh herbs, and a zesty vinaigrette—perfect for BBQs or light lunches.
Ingredients
5 ears fresh corn, shucked
2 medium Roma tomatoes, diced
1 medium English cucumber, diced
1 medium avocado, diced
½ medium red onion, minced
½ cup chopped fresh basil
¼ cup chopped fresh mint leaves
¼ cup extra virgin olive oil
3 tablespoons apple cider vinegar
1 tablespoon red wine vinegar
½ teaspoon salt
½ teaspoon black pepper
Instructions
Bring a large pot of water to a boil. Add corn and boil for 5 minutes.
Remove corn, pat dry, and cut kernels off the cob. Place in a large mixing bowl.
Add tomatoes, cucumber, avocado, and red onion to the bowl.
Stir in chopped basil and mint.
In a small bowl, whisk olive oil, apple cider vinegar, red wine vinegar, salt, and black pepper.
Pour vinaigrette over the salad and toss gently to combine.
Taste and adjust seasoning if needed.
Notes
Add avocado just before serving to prevent browning.
For a smoky twist, grill the corn before adding.
Use cherry or grape tomatoes as an alternative to Roma.
Crumbled feta or goat cheese makes a great add-in for extra flavor.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish
- Method: Boiled (for corn)
- Cuisine: American