Corn Salad

Published
Servings
Serves 4
Prep Time
10h
Cooking Time
20m

Ingredients

Everything for 4 servings

  • 1/2 cup uncooked Puy lentils or quinoa
  • 2 corn cobs, kernels sliced off
  • 2 large red capsicums, diced
  • 1/2 red onion, diced
  • 2 Lebanese cucumbers, diced on a diagonal
  • 3/4 cup crumbled feta cheese

Dressing

  • Juice of 2 limes
  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Method

1

Prepare quinoa according to package instructions. Set aside to cool.

2

In a small screw-top jar, combine lime juice, white wine vinegar, olive oil, salt, and pepper. Shake well to emulsify.

3

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the corn kernels and sauté for 2–3 minutes, until tender.

4

In a large mixing bowl, combine the cooked quinoa, sautéed corn, capsicums, red onion, cucumbers, and crumbled feta.

5

Pour the dressing over the salad. Toss to combine and serve immediately