Veteran – Summer Salad Recipe

I wanted to highlight one of my favorite summer time salads (because today is the first day of summer you know).  This is really easy to make and my kids love it with tortilla chips.  You can also put it over cooked quinoa for a more hearty snack.

Hope you enjoy!  Happy Summer!

Mexican Corn Salad
Makes 6 servings

1 15-ounce can corn, drained
1 large cucumber, peeled and diced
1/2 cup finely chopped red onion
1 medium red bell pepper, seeded and finely diced
1 medium tomato, seeded and diced
1/2 cup chopped fresh cilantro
2 tablespoons seasoned rice vinegar
2 tablespoons cider vinegar or distilled vinegar
1 tablespoon lemon or lime juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper

In a large salad bowl, combine corn, cucumber, onion, bell pepper, tomato, and cilantro. In a small bowl, combine vinegars, lemon or lime juice, garlic, cumin, coriander, and cayenne. Pour over the salad and toss gently to mix.

Source: WFM 1-10

Leave a Reply