Corn Off the Cob Salad
Corn off the cob salad is a popular dish in Mexican cuisine and is often enjoyed during summer BBQs and picnics.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 10.
Corn Off the Cob Salad
Ingredients
Instructions
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Cut the corn kernels off the cob and place them in a large mixing bowl.
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Add the cherry tomatoes, cucumber, red onion, avocado, and cilantro to the bowl.
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In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.
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Pour the dressing over the salad ingredients and toss to combine.
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Let the salad rest in the refrigerator for at least 30 minutes to allow the flavors to meld.
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Serve chilled and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 18g6%
- Sugars 5g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
