Summer Corn Salad
Got leftovers from the holiday? Try this easy Summer Corn Salad with leftover corn on the cob. If you have leftover grilled chicken or kabobs, chop it up and toss it in! If you want to make this corn salad anytime, you can also use canned corn.
Summer Corn Salad
Rated 4.0 stars by 2 users
Servings
4 to 6
Prep Time
15 minutes
Got leftovers from the holiday? Try this easy Summer Corn Salad with leftover corn on the cob. If you have leftover grilled chicken or kabobs, chop it up and toss it in! If you want to make this corn salad anytime, you can also use canned corn.
Ingredients
-
3 cups corn
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1 pint grape tomatoes
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1 large cucumber, diced
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2 avocado, diced
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1/2 cup diced red onion
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1/4 cup chopped parsley
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2 tablespoons extra virgin olive oil
- 1 teaspoon fine sea salt
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1 teaspoon black pepper
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Organic Prairie® Chicken Breasts (optional)
Directions
- If using leftover corn on the cob, cut off the corn from the cob. You can also use canned corn.
- Chop cherry tomatoes in half or quarters, depending on size.
- In a large bowl, add the corn, tomatoes, cucumber, avocado, red onion, and parsley.
- Add olive oil, salt, and pepper. Toss to combine completely.
- Add in leftover meat like chicken breasts or steak!
