We’re not always in the mood to cook, especially during these hot Summer days. Why not treat yourself to a delightful corn salad? You don’t even need to cook the corn.
Fresh, in-season corn tastes great fresh off the cob. And if you’ve got leftovers from last night, why not just serve it up cold? The same goes for last night’s veggies. Got leftover asparagus or broccoli? Use them!
Try this tasty corn salad for a refreshing summertime meal.
- 2 small ears of corn
- 1 medium cucumber
- 1/5 red onion, chopped
- 1/4 medium avocado, sliced
- 1/4 cup of fresh or left-over asparagus tips
- 3 – 4 oz of tofu, diced
- 1 cup of fresh baby spinach
- 1 Tbsp of seasoned rice vinegar, light (low sodium, low sugar), or to taste
Grab two ears of corn. With a pairing knife, slice off the kernels and place into a bowl. Add chopped red onion, sliced avocado, asparagus tips, and tofu and toss with seasoned rice vinegar. Serve over a bed of fresh baby spinach. Enjoy!
Optional: Add in a little basil or cilantro for added flavor! Need a little crunch? Toss in some sliced almonds. Want it a little heartier – toss in chunks of leftover chicken. You can even switch it up with different veggies such as chopped green beans, edamame and/or red and orange bell peppers. Corn pairs well with many a green (red, yellow or orange). Experiment for yourself and see what strikes your fancy.
Nutrition: 330 cal, Fat 8 g, Sodium 410 mg, Fiber 10 g, Sugar 22 g, Protein 20 g
This corn salad is a fiber-rich, nutritionally-dense veggie-ful meal! : )
An RD Behind the Plate,