Summer Salad Recipe

Name: Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ears Corn; 1/2 teaspoons Salt; 1/8 teaspoons Black Pepper; 3 whole Cucumbers, Quartered Lengthwise Then Sliced Into 1/2-inch Chunks; 3 cups Cherry Tomatoes; 1 cup Fresh Basil, Chopped; 1/4 cups Lemon Juice; 2 Tablespoons Red Wine Vinegar; 1 Tablespoon Extra Virgin Olive Oil; Nonstick Cooking Spray

Servings: persons

3 ears Corn
1/2 teaspoons Salt
1/8 teaspoons Black Pepper
3 whole Cucumbers, Quartered Lengthwise Then Sliced Into 1/2-inch Chunks
3 cups Cherry Tomatoes
1 cup Fresh Basil, Chopped
1/4 cups Lemon Juice
2 Tablespoons Red Wine Vinegar
1 Tablespoon Extra Virgin Olive Oil
Nonstick Cooking Spray

1
Preheat the grill to 400 F.
2
Pull husks and silks off corn cobs and discard. Lightly spray cobs with non-stick cooking spray (this will keep them from sticking to the grill rack).
3
In a small bowl, combine the salt and pepper. Add a pinch or two of the mixture to each corn cob. A little goes a long way so don't overdo it!
4
Place corn on the grill and cook until kernels are softened and more yellow in color, about 15-20 minutes. Occasionally rotate corn to get the grill marks on each side. Remove corn from grill and allow it to cool to room temperature.
5
Cut kernels off the cob using a serrated knife, discarding the cob.
6
In a medium bowl, add corn kernels, cucumber, tomatoes and basil. Set aside.
7
In a small bowl, whisk together lemon juice, red wine vinegar and extra virgin olive oil. Drizzle over corn mixture. Gently mix. Place in the refrigerator for 30 minutes. Serve cold.

155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 ears Corn, 1/2 teaspoons Salt, 1/8 teaspoons Black Pepper, 3 whole Cucumbers, Quartered Lengthwise Then Sliced Into 1/2-inch Chunks, and more.

Yes, Summer Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Salad

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