It’s that time of year where it gets harder to find some of your favorite crops at the farmer’s markets. That’s why I wanted to share this recipe.
Since the star ingredient in this healthy recipe is corn, you ought to hurry. It might be your last chance to make this delicious raw harvest corn salad.
Corn is a rich source of vitamins A, B, E and many minerals. Since it’s high in fiber, it can play a role in preventing digestive ailments like colorectal cancer and constipation. With its complex carbohydrates, it’s also a good energy source.
Have you noticed how tasty the sweet corn is this year? I have, that’s why I’ve been making this delicious raw corn salad for my family a lot lately. I love this recipe and have been making it for years.
Fresh is so yummy; that’s why I’ve never tried to make this with frozen corn. Just remember to buy organic NON-GMO corn. I’ve added Quinoa to this recipe at times, but then you don’t get the benefits of it being a raw salad.
Here’s the recipe I found on Bon Appétite many years ago. Enjoy!
Peace and be well,
Founder of Maty’s Healthy Products — a line of natural & organic health products made from whole food ingredients
Carolyn Harrington
Last Chance Raw Harvest Corn Salad
- INGREDIENTS
- 2-3/4 cups fresh corn kernels
- 1 pint cherry tomatoes (, halved)
- 4 celery stalks (, chopped)
- 1/2 red onion (, chopped)
- 2-1/2- ounce package arugula (, stems trimmed, leaves chopped)
- 2 tablespoons balsamic vinegar
- 1/3 cup olive oil
- Combine first 5 ingredients in large bowl. Place vinegar in small bowl; gradually mix in oil. Season with salt and pepper. Pour dressing over salad and toss to coat. (Can be prepared 4 hours ahead. Cover and chill.)