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Fresh Corn Salad with Lime Vinaigrette

A refreshing, light corn salad with cheese, avocado and a zesty lime vinaigrette

Servings: 8 servings
  • 1 bag (10 oz.) frozen corn
  • 1 red bell pepper
  • 1 orange bell pepper
  • 4 oz. block cheese, cubed
  • 1/2 avocado
  • 1/2 c. white balsamic vinegar
  • 1/3 c. lime olive oil (or olive oil + 2 tsp. lime juice)
  1. Microwave your corn for about 2 minutes, just enough to take the frozen edge off.

  2. Dice the bell peppers and cube cheese and toss with corn.

  3. If serving immediately, dice your avocado and mix into your salad. (If serving later, dice avocado right before serving.)

  4. Make your vinaigrette: In a container with a tight top (like a mason jar), pour your balsamic vinegar, olive oil and optional lime juice. Close and shake vigorously for at least 1-2 minutes.

  5. Pour dressing over salad and mix lightly. Salt and pepper to taste if desired. Serve immediately.

Recipe Notes

If you are not serving the salad immediately, leave the dressing in the mason jar. Place in the fridge and shake every once in a while to help ingredients combine. Pour over salad just before serving.