Rainbow Summer Salad
Prep time
Cook time
Total time
Author: Erin (adapted from Better Homes and Gardens)
Recipe type: Sides, Salad
Serves: 8 servings
Ingredients
- 4 ears fresh corn, shucked and silk removed
- ½ cup cider vinegar
- ¼ cup sugar
- 1 tsp kosher salt
- ½ tsp coarsely ground black pepper
- 1 Tbsp fresh jalapeno, seeds and finely diced
- ½ medium red onion, diced and soaked in ice water for 20 minutes and patted dry
- 1 medium cucumber, peeled and diced
- 1 red or orange sweet pepper, diced
- ½ cup cherry or grape tomatoes, halved
- 1 cup arugula leaves
- 3 Tbsp parsley, finely torn
- 1 Tbsp basil leaves, chopped
Instructions
- Preheat grill to medium-high.
- Tear aluminum foil into four even squares. Roll each ear into foil, squeezing ends together and folding them in.
- Grill for 7 minutes, then turn over and grill an additional 7 minutes. Remove from grill.
- Prepare dressing. In a medium bowl, whisk together the vinegar, sugar, salt, pepper, and jalapeno until sugar is dissolved.
- Prepare salad. Cut corn from cobs and place in a large bowl. Add onion, cucumber, bell pepper, tomatoes, arugula, parsley, and basil. Toss to combine.
- Stir dressing and drizzle over vegetables. Stir to combine. Serve immediately.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/rainbow-summer-salad/