This light salad, based on one our reader had while vacationing in Germany, is great alongside grilled meat or fish. Squeezing out excess liquid from the fruit and vegetables keeps the salad from getting watery.
2 cups fresh or frozen corn kernels (from about 2 ears)
1/2 cup canola oil
1/4 cup apple cider vinegar
1/2 teaspoon ground cumin
3/4 teaspoon kosher salt
1/2 teaspoon pepper
1 English cucumber, coarsely shredded
3 large Granny Smith apples, peeled, cored, and coarsely shredded
4 large carrots, coarsely shredded
1/3 cup coarsely chopped parsley
How to Make It
Bring a medium saucepan of water to a boil. Add corn and cook until just tender if using fresh (about 2 minutes), or until heated through if using frozen (about 1 minute). Drain.
Whisk together oil, vinegar, cumin, salt, and pepper in a large bowl. Squeeze excess liquid from cucumber, apples, and carrots with your hands and discard. Add vegetables, apples, and parsley to the bowl with dressing. Toss until well combined. Serve at room temperature or chilled.
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This delicious recipe from Sunset reader Sara Smiley needed no substitutions to fit my hubby's long list of food allergies, and was tasty and healthy to boot. I bought all organic ingredients, and had very little of the dripping that the writer cautions about. For once I'm glad I made a full recipe for just two people. It's a perfect contribution for picnics and potlucks, with no worries about refrigeration.
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