Easy Summer Salad

Colorful Beautiful Summer Salad with Corn

Colorful Beautiful Summer Salad with Corn

Easy Summer Salad

Jill Keb
Make this beautiful, colorful delicious salad using fresh summer ingredients, including corn on the cob. Want to have a taste of summer in the winter? Just thaw some frozen corn to substitute.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4 people


  • 4 ears Corn on the Cob
  • 1 can Pinto Beans or Beans of choice, rinsed & drained
  • 1 Red Pepper, chopped
  • 1 Carrot, grated
  • 1 Cucumber, diced
  • 1 Tomato or bunch of Cherry Tomotoes, sliced or diced
  • 4 Radishes, sliced thinly
  • 1 small Red Onion, sliced We used pickled onions in the picture...your choice!
  • 1 head Boston Lettuce or choice of Lettuce, torn into pieces

Dressing Ingredients

  • 1 can Lite Coconut Milk
  • 1 Ripe Avocado, take out pit & scoop out flesh
  • 1 Lime, juiced
  • 1 small bunch Cilantro


  • Wash outer husks of corn on the cob well then place on microwave safe dish and cook in microwave on high for 3 minutes per ear (12 minutes total for 4 ears). Microwave times may vary. Husks and silk will slide right off (caution; they will be HOT...use oven mitt). Once cooked, cut kernels off cob to use in salad. Alternatively, take off husks/silk, cut kernels off uncooked cob and then steam, saute or microwave for 3 - 5 minutes.
  • While corn is cooking, prepare dressing as follows.
  • Dressing: In a blender, combine coconut milk, avocado, lime juice and cilantro, as well as your choice of seasonings, salt and pepper to taste.
  • Layer all salad ingredients in bowls a top with dressing to serve.
Keyword dairy-free, Easy, gluten-free, vegan, wfpb

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