Raw Summer Salad with Chile-Lime Vinaigrette

4 ear’s worth of corn kernels
1 large English seedless cucumber, cubed
1 cubanelle pepper, diced
1 cup diced red onion
5 oz shredded red cabbage
10 oz halved cherry tomatoes

1/4 cup lime juice
1 habanero pepper, halved
3 tablespoons olive oil
sea 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 lidded jar. Strain over the salad. Toss to evenly distribute the dressing. Serve at room temperature.

Note: Dress the salad immediately before serving.

My thoughts:

I love using corn raw in salads. It is so crunchy and sweet. This time I was looking for a side dish for tacos and I think I hit the mark. It was slightly hot yet not overwhelmingly so. Full of vegetables and no filler. What is not to love about that?

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