This corn salad is a staple of summer lunches. You can never get tired of it as you can play around with the ingredients.
These are the recommended ingredients but you can definitely add your own or replace as you fancy!
Ingredients
- 2 cans roasted corn (or standard corn), rinsed
- 1 Persian cucumber, sliced
- 1 pound cherry tomatoes, sliced in half
- 1 avocado, sliced
- 1/2 red onion, chopped
- 1/2 pound mozzarella pearls
- You can add roasted bell peppers, artichoke hearts, etc.
- Dressing - Olive oil and vinegar to taste, 1 tablespoon Dijon mustard, salt and pepper to taste
Instructions
Place all ingredients of the dressing in a bowl and mix until emulsified. Set aside. Arrange the ingredients of your choice in individual bowls or in a large salad bowl. Sprinkle with dressing or toss gently and enjoy!
