– 1 15.25-ounce can whole kernel corn well drained – 1 cup peeled and diced cucumber I used English cucumbers – 1 cup cherry or grape tomatoes halved – ⅓ cup chopped shallot – 1 Tablespoon extra virgin olive oil – 1 Tablespoon soy sauce use tamari for gluten-free – 1 Tablespoon lime juice – 1 teaspoon fresh minced ginger – ½ teaspoon sea salt more or less, to taste – ¼ teaspoon freshly cracked pepper more or less, to taste – ¼ cup loosely packed chopped fresh cilantro – ¼ cup chopped fresh basil – 1 Tablespoon chopped fresh mint
Cook time: 0 min
– Yield: You'll get about 6 servings from this salad. – Storage: If you're making this for meal prep, make dressing and 20 mins before serving. – Make ahead: Make the salad and the dressing ahead of time. You could make the dressing even 5 days before. The salad 1-2 days before.
Can I make this salad with some proteins? Yes! Any grilled protein would work great (grilled chicken, shrimp, salmon, steak).
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