Summer Corn Salad
Serves 4
Time 10 min
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.
Special Diets:
Ingredients
- 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 fresh flat-leaf parsley
- 3 tablespoons white balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Method
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 carbohydrates (5g dietary fiber, 6g sugar), 7g protein.
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.
See our Terms of Service.
Ingredients
- 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 fresh flat-leaf parsley
- 3 tablespoons white balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper