After this past Monday's Memorial Day BBQ, we found ourselves with some extra cooked corn on the cob. (This recipe will work great with a drained can of corn too). A light fresh salad is the perfect way to use it up!
Ingredients
1/4 t garlic powder
1/4 t salt
1/4 t sugar
2 T white wine vinegar
2 T olive oil
corn, sliced off of cob or from a drained can
tomatoes, diced
green onions, thinly sliced
english cucumber, diced
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| Mix together garlic powder, salt, and sugar. |
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| Mix in white wine vinegar. Then whisk mixture while drizzling in olive oil. Mix well until emulsified. |
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| Our left over corn on the cob from Memorial Day weekend. |
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| Corn on the cob no more. Perfect for denture wearers, babies, or a lovely summer salad! |
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| Sliced up green onions. I used mainly the white parts. The green parts were a little...peaked. |
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| Dice the English cucumber. |
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| Dice the tomatoes. I had grape tomatoes so I quartered them. Roma tomatoes would be great for this salad. If you are going to use the big beefsteak tomatoes, I would squeeze out the seeds and extra juice before dicing. |
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| Delicious, fresh, healthy. Perfect for a summer side. Enjoy! |
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