Crisp Summer Salad

We had corn on the cob the other night with our dinner and had a few ears left over. The next day I was looking through the fridge to figure out what to make for lunch and I noticed some cucumber and tomatoes that my neighbor had given me from their garden. I decided that since it was so hot I would come up with a summer salad to cool me down and still please my palate. I remembered the ideal summer salad in Gulf Coast Favorites–this salad is so easy and so refreshing… and you probably have all of the ingredients already on hand! I hope you enjoy it as much as I did.

Crisp Summer Salad from Gulf Coast Favorites cookbook

I started with leftover corn on the cob and created a dish bursting with color, crispness, and flavor. Perfect for summer!

Makes 6 (2/3 Cup) Servings

11/2 cups fresh or frozen corn
1 cup chopped tomatoes
1 cup chopped peeled cucumber
1/3 cup shelled edamame, cooked according to directions and drained
½ cup chopped red onion
1/3 cup chopped avocado
2 tablespoons lime juice
1 tablespoon olive oil
Salt and pepper to taste

1. In a bowl, combine corn, tomatoes, cucumber, edamame, red onion, and avocado.

2. In a small bowl whisk together lime juice and oil. Toss with corn mixture and season to taste.

Nutritional Information Per Serving
Calories 92
Calories from Fat 4g
Saturated Fat 1g
Cholesterol 0mg
Sodium 9mg
Carbohydrate 12g
Dietary Fiber 3g
Sugars 3g
Protein 3g
Diabetic Exchanges ½ starch, 1 vegetable, ½ fat

Terrific Tidbit: Look for frozen shelled edamame in the frozen vegetables section.

Crisp Summer Salad