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Summer Corn Salad
We already mapped out the prep plan for you (shopping list included!) and.
Recipe Summary Summer Corn Salad
This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.Ingredients | Vegan Lunch Recipes Meal Prep
6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
¼ cup chopped fresh basil
¼ cup olive oil
2 tablespoons white vinegar
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.
Info | Vegan Lunch Recipes Meal Prep
prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
4
Yield:
4 servings
