Zesty Corn Salad

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This Mexican inspired corn salad is just the right thing for me when I’m looking to freshen up our winter meals.  It’s a light and zesty salad that’s super easy to make.

I find this time of year especially challenging when it comes to preparing fresh food.  In the dead of our Canadian winter it’s tough to find healthy looking fresh vegetables all the time.  This week I was at the grocery store and most of the greens that I love looked withered and sad.  ;(

To try to keep my meals interesting I often use ingredients like non-GMO frozen corn or edamame.  They add some nutrient density via their fiber content to a salad and they can mimic freshness at times when fresh ingredients are limited.

This salad also makes a great summer salad, too!  It’s versatile no matter what time of year.

Zesty Corn Salad

1 bag of non-GMO frozen Corn

1 tomato, diced

2 celery stalks, diced

1/4 cup red onion, diced

1-2 green onions (scallions), diced

Juice of 2 limes

Olive oil

Sea salt

Preparation:

Boil the corn a few minutes until cooked through.  Drain the corn and rinse under cold water.  Mix corn with the other vegetables.  Dress with a splash of lime juice, a drizzle of olive oil and sea salt.  Add more lime juice or sea salt to taste.

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