This Summer Corn Salad was inspired by the lovely salads a friend of ours has been serving us lately with beautiful fresh produce and handfuls of fresh herbs from her garden. So I tossed together a few odds and ends from the fridge and some dill – which pairs so well with the cucumber – and then some mint cut from my porch planter. I focused on keeping to greens and yellows for a beautiful fresh look.
It’s my favourite new salad of the season! This summer corn salad came together on a whim this weekend to accompany vegan vegetable lasagna. I wanted a bit of protein with some beans and had a couple ears of corn in the fridge as well as dill leftover from making potato salad earlier in the week.
I tossed it right before serving what has become our ‘house dressing’ – simply equal parts oil and apple cider vinegar, half a part maple syrup with a tablespoon to Dijon mustard (taken from the Roasted Butternut Squash and Lentil Salad)
It’s filled with flavours of summer – sweet summer corn and fresh garden herbs. We served it again on Sunday and I’m sure it’ll make an appearance again soon for a weekend BBQ.
I’m already of how delish this summer corn salad will be for lunch this week alongside the next batch of sour dough!