Corn Cucumber Tomato Salad

Name: Corn Cucumber Tomato Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Chosen Foods 100% Pure Avocado Oil; Waterfront Bistro Juice, Concentrate, Lime; Agave Stalk; Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz; David's Kosher Salt; ear corn; Signature Farms Cherry Tomatoes, Red, Angel Sweet; Boskovich Green Onions; Ortega Jalapenos, Hot, Diced; Boar's Head Crumbled Feta Cheese; Organic Cilantro

Serves 4

20 mins prep

20 mins total

This esquites-inspired Corn Cucumber Tomato Salad tosses sweet corn, tomatoes, cucumbers, and jalapeños in a simple lime-agave dressing, giving you a refreshing summer snack or side dish in minutes. Vegan and Gluten-Free.

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0 servings

For the Dressing:

tbspavocado oil

tbsplime juice

tspagave

- tspground chili or chili flakesoptional; omit for mild heat

tspkosher salt

For the Salad:

ears cornshucked and kernels removed from cob

pintcherry tomatoes, cut in half

hothouse cucumberdiced

green onionsends trimmed and sliced

jalapeñosseeds removed and finely diced

cupfeta cheese; I used dairy-free

chopped basil or cilantro

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Make the Dressing: Add the oil, lime juice, agave, chili flakes (if using), and salt to a small glass jar. Seal well and shake until emulsified; set aside.

Combine: Add the corn, tomatoes, cucumber, green onion, jalapeños, and feta to a large bowl. Pour the dressing over the salad and toss until combined.

Serve & Store: Place in the fridge for 15 minutes to chill, or serve immediately with chips or as a side salad. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

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