Corn Salad

 We recently visited Shonna, and she made us this delicious salad.  It was so tasty and choc full of healthy ingredients.  Though she personalized it, she got the recipe from Carlsbad Cravings.

Corn Salad

4 ears of corn, grilled or equivalent of canned or frozen corn, charred.

1 T. olive oil

Kosher salt

Pepper

3/4 cup diced cucumber

1/2 cup diced red bell pepper

1/2 cup cherry tomatoes, quartered

1/2 cup avocado

1/2 cup diced red onions ( Shonna substitutes chopped purple cabbage)

1 clove garlic, minced or mashed

1 T. minced jalapeno, with seeds removed

1 T. cilantro

2 T. roasted salted sunflower seeds

Shonna adds:  Black beans and  4 cups cooked quinoa

Cilantro Lime Dressing (Shonna leaves the oil about the same, but triples the rest of the ingredients)

1/4 cup extra virgin olive oil

1/4 cup chopped cilantro

2 T chopped mint

2 T. apple cider vinegar 

1 T. lime juice

zest of one lime

1 tsp honey

1 garlic glove, minced or mashed

1/8 tsp. kosher salt

Black pepper

Grill the corn by lightly brushing each ear with olive oil and sprinkling on salt and pepper.  Grill on high heat then close the lid and let grill on all sides until lightly charred.  It will take about 10-12 minutes OR brown canned or frozen corn in a skillet with olive oil.

Put all of the ingredients for the salad in a bowl and mix together.

You can serve it alone or over mixed greens (with extra dressing)

It is so delicious and fresh-tasting.