Rainbow Summer Salad

Yields: 8 servings

Rainbow Summer Salad

  • 4 ears fresh corn
  • 1/2 cup cider vinegar
  • 1/4 cup sugar
  • 1 tsp kosher salt
  • 1/2 tsp coarsely ground black pepper
  • 1 Tbsp fresh jalapeno
  • 1/2 medium red onion
  • 1 medium cucumber
  • 1 red or orange sweet pepper
  • 1/2 cup cherry or grape tomatoes
  • 1 cup arugula leaves
  • 3 Tbsp parsley finely torn
  • 1 Tbsp basil leaves
  1. Instructions are at http://www.simplesweetsavory.com/rainbow-summer-salad/.

Nutrition

  • Calories: 255
  • Fat: 3.25343907012 grams
  • Carbs: 52.0787873069 grams
  • Protein: 6.7318962414 grams