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Sunday, August 11, 2013

Zesty Corn Salad

Corn on the cob is one of my son’s favorite. We had some leftover grilled corn and I decided to use it to make this salad. What’s great about this is you can use a little bit of whatever you have on hand. Don’t have cucumber, throw in some zucchini. How about some red onion or bell peppers?? Go ahead – give it a try!

1 ear of grilled corn on the cob
1 cup of cherry tomatoes, quartered
1 cup romaine lettuce, chopped
½ cup cucumbers, diced
¼ cup onion, diced
½ tsp parsley
½ tsp thyme
½ tsp garlic salt
1 Tbsp white wine vinegar
  • Remove  kernels from ear of corn into a medium serving bowl.
  • Add in tomatoes, lettuce, cucumbers and onion.
  • Mix together parsley, thyme, salt and vinegar into a small bowl.
  • Pour vinegar dressing over salad. Refrigerate 30 minutes or until ready to serve.

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