Ingredients
Scale
- 2 cups of fresh corn kernels (or 1 can of corn, drained)
- 1 red bell pepper, diced
- 1 cup of cherry tomatoes, halved
- 1/4 cup of red onion, finely chopped
- 1/4 cup of fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
- 1 cup of cooked quinoa (optional)
- 1 avocado, diced (optional)
Instructions
- In a large bowl, combine the corn kernels, red bell pepper, cherry tomatoes, red onion, and cilantro.
- Drizzle the lime juice over the salad and season with salt and pepper to taste.
- If using, fold in the cooked quinoa and diced avocado gently to avoid mashing the avocado.
- Serve chilled or at room temperature.
Notes
- This salad can be made a few hours in advance; just keep it in the refrigerator until ready to serve.
- Feel free to swap out vegetables based on your preference or what you have on hand.
- For a spicier kick, add diced jalapeños or a sprinkle of chili powder.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5
- Sodium: 10
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 3
- Cholesterol: 0
Keywords: Memorial Day food, side dishes, easy side dishes, summer recipes, healthy side dishes