July 21, 2010

Vibrant Corn Salad with Jalapeño Vinaigrette


Ingredients:
6 ears of corn worth of kernels (cooked and cooled)
6 radishes, thinly sliced
1 cucumber, seeded and diced
1 pint grape tomatoes, halved
1/2 large red onion, diced
1 1/2 large avocados, cubed

for the vinaigrette:
5 tablespoons avocado oil
1/3 cup white wine vinegar
juice of 1 lime
2 jalapeno peppers, seeded and halved
salt
freshly ground black pepper


Toss all of the salad ingredients together in a large bowl. Shake the vinaigrette ingredients in a dressing mixing container or closed jar. Strain over the salad. Discard the jalapenos. Toss to evenly distribute the dressing. Serve at room temperature.

My thoughts:
I love salads like these. I am honestly not the biggest traditional salad person but on hot days, a cool dish is needed. I especially love the vinaigrette I came up with for this salad, the oils of the peppers get shaken into the dressing adding just enough heat. It is a great way to get a spicy fix without actually having to bite down on a pepper. The trick to the perfect corn salad is to have a mixture of tastes and textures. A mix of sweet (corn, tomato), crisp (radish), creamy (avocado), spicy (radish, jalapeno), juicy (tomato) and crunchy (cucumber) is my favorite. I served this as an entree but I think it would also be great as a side dish to grilled seafood or portobello burgers.

5 comments:

  1. Simple and fresh. I'll have to try this

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  2. Yum! I love salads in the summer... and this one looks especially good!

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  3. This looks delicious. Can't wait to try it!

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  4. I love this salad idea because so many times a salad starts and ends with lettuce (not offense to lettuce) but this is great and hearty and looks tasty! Thanks for the creation!

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  5. This salad is amazing and seriously addictive! I like to barbecue the corn first and then put it into the salad. Makes it feel even more summery! I have several people hooked on this salad. I am now making it once a week.

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