Corn and Tomato Salad Recipe | Vibrant Summer Salad
Servings: 4 servings
Calories: 183kcal
Calories: 183kcal | Carbohydrates: 22g | Protein: 5g | Fat: 10g | Fiber: 2g | Sugar: 9g
Ingredients
- 4 ears Corn on the Cob
- 2 Roma Tomatoes diced
- 1/2 Red Onion diced
- 1/4 cup Fresh Cilantro chopped
- 1/4 cup Feta Cheese crumbled
For The Dressing
- 2 tbsp Olive Oil
- 2 tbsp Lime Juice
- 1 tsp Honey
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
Instructions
- Grill the Corn. Remove the corn from the husks. Lightly brush it with olive oil. Grill over low-medium heat for 10-15 minutes, turning frequently. It should be tender to bite and slightly charred.
- Prepare the Ingredients. Remove the corn kernels from the cob. Halve the cherry tomatoes and finely chop the red onion and cilantro.
- Make the Dressing. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and black pepper.
- Combine the Salad. In a large bowl, combine the corn, tomatoes, red onion, and cilantro. Pour the dressing over the salad and toss gently to combine.
- Serve. Garnish with crumbled feta cheese if desired. Serve immediately or refrigerate until ready to eat.