• 38 Ratings

Bright, juicy tomatoes, crisp bell peppers, and crunchy cucumber provide a perfect medley of flavor and texture, beautifully complementing the sweet grilled corn in this refreshing summer salad. Pair with a succulent grilled steak, or blackened sea bass.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high. Brush corn with a little olive oil. Grill corn until lightly browned, turning often to cook evenly; cool. When cool enough to handle, cut corn from cobs.

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Instructions Checklist
  • Toss corn with tomatoes, cucumbers, green onions, pepper, jalapeño, cilantro, vinegar, and the 3 tablespoons of olive oil. Season with salt and pepper. Toss and marinate at least 2 hours in the refrigerator before serving. Bring to room temperature to serve. Makes 8 servings.

*

Hot chile peppers, such as jalapeños, contain oils that can burn skin and eyes. Avoid direct contact as much as possible. Wear plastic gloves. If using bare hands, wash hands well with soap and water.

Nutrition Facts

178 calories; 8 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 0 mg cholesterol; 96 mg sodium. 633 mg potassium; 26 g carbohydrates; 4 g fiber; 8 g sugar; 5 g protein; 0 g trans fatty acid; 1263 IU vitamin a; 35 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 69 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

Reviews

38 Ratings
  • 5 star values: 26
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3