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Summer Corn Salad
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5 from 5 votes

SUMMER CORN SALAD

The ultimate fresh summer corn salad with cherry tomatoes, black beans, and a creamy avocado dressing. It’s healthy, vibrant, and easy to make!
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Keyword: corn and black bean salad, corn salad, fresh corn salad, healthy corn salad, summer corn salad
Servings: 8 servings

Ingredients

For The Salad:

  • 6 ears of fresh corn
  • 1, 15-ounce can of black beans rinsed and drained
  • 1 pint of cherry tomatoes halved or quartered
  • 1 cup red bell pepper diced
  • 1/3 cup crumbled light feta cheese or cotija
  • 1/4 cup red onion finely diced
  • 1/4 cup chopped fresh cilantro

For The Dressing:

  • 1/2 medium ripe avocado
  • 1/4 cup 0-fat Greek yogurt
  • 1/4 cup milk
  • 1 tablespoon crumbled light feta cheese or cotija
  • 1 tablespoon lime juice
  • 2 teaspoons olive oil
  • 1 garlic clove minced
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste

Instructions

  • Prep the ingredients. Slice the cherry tomatoes, rinse and drain the black beans, dice the red bell pepper, finely dice the red onion, and chop the fresh cilantro.
  • Cook the corn. Fill a large pot with water and bring it to a boil over medium heat. Husk the corn. Once the water is boiling, add the husked ears of corn and boil for 5-6 minutes, until tender.
  • Cool the corn. Remove the corn from the boiling water and run it under cold water in the sink to stop the cooking process and cool it down.
  • Cut the kernels off the cob. Cut the large end of each ear of corn off to stabilize it upright. Use a cutting board or a kitchen towel. Then, hold the top firmly and carefully slice downwards on all sides to remove the kernels. After that, add the corn kernels to a large bowl.
  • Combine the salad ingredients. Add the black beans, cherry tomatoes, red bell pepper, crumbled light feta cheese or cotija, and chopped cilantro to the bowl with the corn. Gently toss to combine.
  • Make the dressing. In a blender or food processor, combine the avocado, Greek yogurt, milk, crumbled light feta or cotija, lime juice, olive oil, garlic, salt, and pepper. Blend until smooth and creamy.
  • Dress the salad. Pour the dressing over the corn mixture and toss thoroughly until everything is evenly coated. Serve immediately and enjoy!

Video

Notes

  • Corn: Fresh corn is best, especially when it’s in season. However, if you’re short on time, about 4 to 5 cups of frozen corn or 3, 15-ounce cans of corn, rinsed and drained, will work in a pinch.
  • Add Protein: Turn this corn salad into a satisfying main dish by adding grilled chicken or cooked shrimp for extra protein.
  • Onion Swap: Not a fan of red onion? You can substitute it with sliced green onions.
  • Storage: You can store leftover corn salad in an airtight container in the refrigerator for 1-2 days. Stir the salad again before serving.
 
WW Points: 1 point per serving
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Nutrition

Calories: 165kcal | Carbohydrates: 18.3g | Protein: 9.7g | Fat: 7.3g | Saturated Fat: 3.1g | Cholesterol: 12mg | Sodium: 261mg | Fiber: 4.4g | Sugar: 4.2g