Refreshing Summer Corn Salad with Cucumber and Yellow Bell Pepper

Ingredients

- 2 cups corn kernels (fresh or frozen, thawed)
- 1 large yellow bell pepper, diced
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1/2 cup cold water
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup ice cubes

Instructions

1. Prepare the Vegetables:
- Rinse all vegetables under cold water.
- Dice the yellow bell pepper and English cucumber. Halve the cherry tomatoes and set all aside.

2. Cook the Corn:
- Bring a small saucepan with water to a boil over medium heat on the stove.
- Add the corn kernels and cook for 2-3 minutes, or until just tender.
- Remove from heat, drain, and place the corn in a bowl of ice water to cool rapidly. Leave for 2 minutes before draining the corn again.

3. Make the Dressing:
- In a mixing bowl, whisk together apple cider vinegar, olive oil, cold water, kosher salt, and black pepper until well emulsified.

4. Assemble the Salad:
- In a large salad bowl, combine the cooled corn, diced yellow bell pepper, diced cucumber, and halved cherry tomatoes.
- Drizzle the dressing over the salad mixture.
- Toss gently until the vegetables are evenly coated with the dressing.

5. Serve:
- Serve immediately for a crisp and refreshing flavor, or let the salad sit in the refrigerator for up to 30 minutes to enhance taste integration before serving.

Total Time

PT20M
20 minutes

Type of Dish

Lunch

Keywords

corn salad, summer salad, cucumber salad, fresh salad, light lunch, vegetable dish, easy recipe, healthy salad, vegetarian lunch, refreshing meal

Recipe Yield

Serves 4 adults

Calories

Total Calories: 420

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