Summer Corn Salad
In the mood for something refreshing? Look no further, we've got you covered with our Blue Zones Inspired Summer Corn Salad! Perfect as a side salad, entrée, or wrapped in a warm tortilla. Statewide Worksite Lead, Cyrus, demonstrates this recipe in the video recording below from our July virtual event!
Ingredients
- Fresh corn, ~1 cob per person, sub frozen or canned
- 2 small bell peppers of different colors, diced
- 1 tomato or 1 pack of grape/cherry tomatoes, diced
- 1 small onion red or white, diced
- 1 shallot, ~golf ball equivalent, sliced
- 1 lime, juiced
- 1 bunch fresh cilantro, roughly chopped
- 1 tsp fresh oregano, finely chopped
- 1 tsp fresh basil, chiffonade or finely sliced
- 1 tsp ground cumin
- Kosher or sea salt
- ground black pepper
- optional: 1 can black beans, rinsed
- optional: jalapeno pepper, deseeded and diced
- optional: sheep's milk feta, crumbled
Directions
- Combine and toss all prepped ingredients together until evenly dressed. Taste!
Corn tortilla with avocado cilantro dressing, corn salad, avocado and goat cheese.
Avocado Cilantro Dressing
Ingredients
- 1 avocado
- 2 limes, juiced
- fresh cilantro
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- salt
- ground black pepper
- optional: 1 chipotle from adobo can
Directions
- Blend ingredients slowly adding extra virgin olive oil until mixture is smooth. Taste and season as needed.
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