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Summer Corn Salad

1
Points® value
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
4
Difficulty
Easy
Serve this refreshing and colorful salad with toasted pita wedges, in a tortilla with lettuce and hummus, or as an accompaniment to grilled shrimp.

Ingredients

Corn on the cob

4 ear(s), medium, shucked (or 10 oz defrosted, frozen corn)

Tomato

1 large, seeded and diced

Cucumber

½ medium, peeled, seeded, and diced

Green bell pepper

1 medium, peeled, seeded, and diced

Scallions

4 medium, thinly sliced

Radishes

4 medium, thinly sliced

Cilantro

3 Tbsp, fresh, chopped

Seasoned rice vinegar

3 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Instructions

  1. Cut the kernels from the corn cobs and place in a large bowl. Add the tomato, cucumber, bell pepper, scallions, radishes, cilantro, vinegar, salt, and pepper; gently toss to coat. Cover and refrigerate at least 1 hour before serving. Yields generous 1 cup per serving.

Notes

To remove the kernels from fresh corn, cut the husked ear crosswise in half so that the ear has a flat surface to stand on while you work. Then, using a sharp knife, cut down along the outside. One ear of corn will yield about 1/2 cup kernels.

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