Crunchy Veggie Salad



  • 1 cup cherry or small plum tomatoes, chopped
  • 1 cucumber, chopped
  • 2 ears fresh uncooked corn, cut off the cob
  • 1/4 cup fresh mint and basil, julienned
  • 1/2 cup red onion, chopped
  • 1/4 cup olive oil
  • 2 tbsp vinegar of choice or juice of 1 lemon or 2-3 limes
  • Salt and pepper to taste

Place all chopped vegetables, herbs and corn kernels into a large bowl. Whisk together dressing ingredients, add to vegetables and toss to combine. Adjust flavors to your taste. Serve cold. This salad is super versatile, try different veggies and herbs through the seasons! Enjoy!

Thank you to our sponsor, Arizona Complete Health, for this fresh and healthy recipe.

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