Summertime, where the colorful vegetables are plentiful. We love simple, colorful meals in our house. This rainbow corn salad can be made using whatever vegetables you have on hand. Make your own Mayo with this recipe or use my preferred store bought mayo is Primal Kitchen Avocado mayo. While this recipe provides measurements, it’s perfect to dump, mix and taste test. Have extra peppers, add them in! Want more Lime flavor? Squeeze in an extra lime. You really can not go wrong with this dish. Feel free to use what is available 🙂 Use as a side for any summertime dishes, serve with tortilla chips and eat as a dip, add to tacos, the options are endless. Enjoy!
The fastest and mess free way to cut corn off the cob
Eat the rainbow:
Red– Tomatoes
Orange– Orange Pepper
Yellow- Corn
Green– Cucumber, Avocado, cilantro
Purple– Purple Onion
Black– Black Beans
White- Cotija (or Feta) Cheese and Mayo
Summer Rainbow Corn Salad
Ingredients
- 1 tomato chopped any kind of tomatoes work
- 1 [Orange] Bell pepper chopped any color will work
- 2-4 cobs Corn cooked removed from cob. Can substitute with frozen corn, about 1 heaping cup
- 1 cucumber chopped English or pickling cucumbers are best
- 1 Avocado chopped
- Handful fresh Cilantro chopped
- 1 small purple onion diced use 1/2 to a whole onion depending on size
- 1 can rinsed and drained Black Beans or 1 cup dried black beans cooked then cooled
- 2 TBSP Mayo
- 3 oz Cotija Cheese can use Feta
- 1 Lime Juiced
Spices
- 1/4 tsp Cumin Add more depending on taste
- 1/4 tsp Chili powder Add more depending on taste
- 1/4 tsp Smoked Paprika Add more depending on taste
- Sprinkle Chipotle powder Optional
- 1/2-1 tsp Sea Salt
Instructions
- Chop ingredients and pour into a large bowl. Add mayo, lime juice, and spices. Give everything a good stir. Refrigerate until ready to serve.