Name: Fresh Corn Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Paleo
Ingredients: 4 cups fresh corn, shucked (about 5 ears); 1/2 cup red onion, finely diced; 1 red pepper, diced; 1/2 cup julienned fresh basil leaves; 3 tablespoons apple cider vinegar; 3 tablespoons extra virgin olive oil; 1/2 teaspoon Celtic sea salt; 1/4 teaspoon freshly ground black pepper

Description

This fresh corn salad is bursting with fresh-from the-garden deliciousness. Easy to make, no cooking required.

Ingredients

Scale

4 cups fresh corn, shucked (about 5 ears)
1/2 cup red onion, finely diced
1 red pepper, diced
1/2 cup julienned fresh basil leaves
3 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon Celtic sea salt
1/4 teaspoon freshly ground black pepper

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Instructions

Cut the kernels off the cob, cutting close to the cob.
In a large bowl, toss the corn with the red onions, red peppers and basil (if making ahead of time leave out the basil).
In a liquid measuring cup or small bowl, combine the olive oil, vinegar, salt and black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
Taste for seasonings, serve immediately.
If you’re making it ahead, add fresh basil right before serving.

Prep Time: 10 minutes
Category: Salad, Side Dish
Cuisine: Paleo, Gluten Free, Vegan, Dairy Free

Keywords: corn salad, summer vegetables, raw corn