Ingredients
Scale
- 4 cups fresh corn (about 6 ears, cooked and kernels removed)
- 1 cup cherry tomatoes (halved)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1/2 cup red onion (finely chopped)
- 1/2 cup fresh cilantro (chopped (or parsley))
- 1 jalapeño (seeded and minced (optional for spice))
- 1/4 cup olive oil
- 1/4 cup lime juice (about 2 limes)
- Salt and pepper (to taste)
Instructions
- Cook the corn by boiling or grilling until tender, about 5-7 minutes. Let it cool, then remove the kernels from the cob.
- In a large bowl, combine the corn, cherry tomatoes, bell peppers, red onion, jalapeño, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.
- Let the salad sit for at least 15 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
- Prep Time: 15
- Cook Time: 10