Charred Corn Salad – 21 Day Fix Approved
The quintessential summer salad. Simple ingredients for a fresh taste with every bite.
Portion Fix Containers: 1 yellow, 1 green, 1 tsp.
Yields: 4 servings
Ingredients:
- 4 cups fire roasted corn (drained if canned, thawed if frozen)
- 1 cup chopped red onion (approx. 1 medium) or grape tomatoes, halved
- 2 medium Roma tomatoes, seeded, chopped
- 1 tsp. minced garlic
- ½ medium jalapeño pepper, seeds and veins removed, finely chopped (wear gloves or baggies on hands to do this)
- 1/4 cup fresh lime juice
- 2 tsp. finely grated lime peel (lime zest)
- 3 Tbsp. olive oil
- 3 Tbsp. chopped fresh cilantro
- ¼ tsp. sea salt (or Himalayan salt)
- ¼ tsp. ground black pepper
Directions:
- Combine corn, onion, tomatoes, garlic, jalapeño, lime juice, lime peel, oil, cilantro, salt, and pepper in a medium bowl; toss gently to blend.
RECIPE NOTES:
• Salad may be served immediately, but flavor improves as it marinates,
covered, in an airtight container in the refrigerator.
covered, in an airtight container in the refrigerator.