Soy-Free Fresh Corn Salad
Bright, zesty, and entirely soy-free, this Fresh Corn Salad captures the essence of summer in every bite! Made with tender kernels of sweet corn, juicy cherry tomatoes, crisp cucumber, vibrant red bell pepper, and a touch of sharp red onion, this salad is a medley of colors and textures that's as beautiful as it is delicious. Fresh cilantro and a tangy lime dressing infused with olive oil bring a refreshing, citrusy punch that perfectly complements the natural sweetness of the veggies. Quick and easy to prepare in just 30 minutes, this crowd-pleaser is perfect for barbecues, picnics, or a light and healthy side dish. Completely free from soy, this recipe caters to those with dietary restrictions without compromising on flavor. Serve it fresh, or let it chill for an hour to let the flavors mingle—either way, it’s sure to disappear fast!
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Recipe Information
Ingredients
- 4 ears Fresh corn on the cob
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 small Red bell pepper
- 0.5 small Red onion
- 0.25 cup Fresh cilantro leaves
- 3 tablespoons Lime juice
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Shuck the corn by removing all husks and silks. Rinse the ears under cool running water.
Bring a large pot of water to a boil. Add the corn ears and boil for 5 minutes. Remove the corn and let it cool slightly.
While the corn cools, halve the cherry tomatoes and set aside.
Peel strips along the cucumber's length for a decorative edge, then dice it into small cubes.
Core and dice the red bell pepper into similar-sized pieces as the cucumber.
Finely chop the red onion and set aside.
Once the corn is cool enough to handle, stand each ear up vertically on a cutting board and slice downward to remove the kernels.
In a large mixing bowl, combine the corn kernels, cherry tomatoes, cucumber, red bell pepper, and red onion.
Chop the cilantro leaves and add them to the salad.
In a small bowl, whisk together lime juice, olive oil, salt, and black pepper to form the dressing.
Pour the dressing over the salad and toss to combine all the ingredients thoroughly.
Taste and adjust salt and pepper if necessary. Serve immediately or refrigerate for an hour to enhance the flavors.
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1274 mg | 55% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 40.3 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2160 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
