Description
A refreshing and hearty salad made with cracked corn, fresh vegetables, and a tangy dressing, perfect as a side dish or light meal.
Ingredients
Units
Scale
- 1 cup cracked corn
- 1 1/2 cups water
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Rinse the cracked corn and soak it in water for about 1 hour.
- Drain the soaked corn and add it to a saucepan with 1 1/2 cups water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until tender. Drain any excess water and let it cool.
- In a large mixing bowl, combine the cooked corn, cherry tomatoes, cucumber, red onion, and parsley.
- Drizzle olive oil and lemon juice over the salad and toss well to combine.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes before serving for best flavor.
Notes
- You can substitute parsley with cilantro or basil for a different flavor profile.
- Add feta cheese or avocado for a creamy texture.
- Great for meal prep – lasts 2-3 days in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
