Summer Corn Salad with Tomatoes, Peppers, & Feta

I love salad. And when it’s hot out, there’s little better than a cool, refreshing, colorful, and crunchy salad. This is a great recipe for when you aren’t really in the mood for leafy greens, but want a veggie-laden salad that takes advantage of your summer produce.

Ingredients

Vinaigrette

• Olive oil
• Apple cider vinegar
• Red wine vinegar
• Lemon juice
• Cumin
• Coriander
• Chile powder
• Smoked paprika
• Garlic powder
• Nutritional yeast
• Turmeric
• Black pepper
• Salt

Substance

• Corn (fresh kernels, thawed frozen, or drained canned)
• Bell pepper, chopped
• Tomatoes, chopped (I used halved cherry tomatoes)
• Feta, crumbled

Prep your vinaigrette by combining the dry and wet ingredients. I usually do this in a Pyrex measuring cup with a whisk. Set aside and prep your veggies. I prefer my tomatoes and bell peppers diced, but you can cut the veggies into whatever size pieces you prefer.

Combine your chopped veggies and corn in a large bowl and stir in your vinaigrette. Toss in your crumbled feta (goat cheese is a great alternative if that’s more your fancy!) and season with a little additional black pepper on top. And ta da! Delicious, crunchy, and oh-so fresh.