Ingredients
Scale
- 4 large ears of fresh corn
- 1 ½ cups diced bell pepper (red and green)
- 1 pint cherry tomatoes (halved)
- 1 cup English cucumber (diced)
- ½ cup red onions (finely diced)
- ⅓ cup fresh cilantro (roughly chopped)
- 3 tablespoons avocado oil
- ¼ cup lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
Instructions
- Shuck the corn and boil or grill until tender. Allow to cool, then cut kernels off the cob.
- In a medium bowl, whisk together avocado oil, lime juice, apple cider vinegar, honey, Dijon mustard, salt, parsley, black pepper, cumin, garlic powder, and chili powder.
- In a large mixing bowl, combine corn kernels with diced bell pepper, cherry tomatoes, cucumber, red onions, and cilantro.
- Pour dressing over the salad and toss gently until well-coated. Chill before serving.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 140
- Sugar: 6g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg