Summer Corn Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 144.9
  • Total Fat: 11.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 8.9 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 4.2 g
  • Protein: 2.0 g

View full nutritional breakdown of Summer Corn Salad calories by ingredient



Number of Servings: 6

Ingredients

    Summer Corn Salad
    3-4 ears of corn
    1-2 avocados
    1 tomato
    1/2 green bell pepper
    1/2 fresh jalapeno
    1 cucumber
    juice of 1 lemon
    1 tsp organic cane sugar
    2 T canola oil
    2 T red wine vinegar
    salt and pepper to taste

    Cook the corn in boiling water, about 10 minutes or so. While the corn cooks, cut up the vegetables and place them in a large bowl. By the time you’re done with that, the corn should be done. Using a pair of tongs, remove the cobs from the hot water and place them under cool running water (this will make it a little less painful to cut the still-hot cobs; your other option is to let them cool completely before cutting). Cut the kernels from the cobs and add them to the bowl of veggies. Add the lemon juice and seasonings to the bowl and mix.

Directions



Number of Servings: 6

Recipe submitted by SparkPeople user HARRYSMUM72.