Summer is all about using fresh locally grown vegetables. The flavor is at its peak, the nutrition is at its best, and the price is just right. In our part of the country, the next few weeks are corn season. Fresh corn is growing everywhere, and with the rain we have been having the kernels are bursting with moist juicy corn goodness.
In the Midwest we like to use corn in a host of summer barbecue side dishes. From cheesy corn bake, and corn on the cob, to homemade cornbread, and my personal favorite, tomato corn salad. There’s nothing like a delicious cool summer salad on a hot summer day.
This salad is vegan as well as gluten and dairy free. It’s exceptionally nutritious, high in fiber, Iron, magnesium, B6, Vitamin A and C. Nutrients many of us may be low in, especially if we are a newly diagnosed Celiacs.
Try this cooling summer salad once, and you will be hooked. Enjoy!
Tomato Corn Salad
|Prep time||15 minutes|
|Dietary||Casein Free, Dairy Free, Gluten Free, GMO Free, Vegan, Vegetarian|
|Meal type||Lunch, Salad, Side Dish|
|Misc||Healthy Snacks, Serve Cold|
|By author||Melissa Belser|
|Serving Size 180 g|
|Based on a 2000 calorie diet|
|Per Serving||% Daily Value|
- 3 Ounces pure unsweetened lime juice
- 1/2 Teaspoon kosher salt
- 1/2 Teaspoon red pepper flakes
- 1 Teaspoon garlic powder (not garlic salt)
- 1/2 cup fresh cilantro (finely chopped)
- 3 Large tomatoes (yellow or red, chopped)
- 1/2 Large english cucumber, (or regular garden variety)
- 3 Ears corn (cooked)
- 1 Medium red onion (peeled and very thinly sliced)
Be careful with premade lime juice. Some varieties have added sulfites as a preservative.