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.

Sara Smiley, Colorado Springs, CO
This Story Originally Appeared On sunset.com

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Annabelle Breakey; Styling: Kevin Crafts

Recipe Summary

total:
35 mins
Yield:
Serves 6 or 7 (makes 7 cups) (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

260 calories; calories from fat 57%; protein 2.1g; fat 17g; saturated fat 1.4g; carbohydrates 29g; fiber 4.5g; sodium 200mg; cholesterolmg.