Summer Corn Salad

Summer Corn Salad

Serves 4

Fresh corn, tomatoes and avocado are offset by tangy blue cheese and crunchy pine nuts in this easy-to-make salad. Perfect for weekend barbecues or served as a quick accompaniment to leftovers.

  • 5 ears corn, husked and kernels removed
  • 2 plum tomatoes, seeded and finely chopped
  • 1/4 avocado, finely chopped
  • 3 tablespoons crumbled blue cheese
  • 3 tablespoons pine nuts, lightly toasted
  • 2 tablespoons chopped parsley
  • 3 tablespoons white balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • Ground black pepper, to taste
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Put corn, tomatoes, avocados, blue cheese, pine nuts and parsley into a mixing bowl. Pour the vinegar and olive oil over the ingredients. Gently toss together and adjust seasoning with salt and pepper. Cover and chill for 1 hour, then serve.

Nutritional Info: 
Per Serving:320 calories (210 from fat), 23g total fat, 4g saturated fat, 5mg cholesterol, 400mg sodium, 27g carbohydrate (5g dietary fiber, 6g sugar), 7g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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