Summer Corn Salad


  • 2-3 summer squash, chopped  
  • 2 bell peppers, chopped 
  • 4 Cups fresh or frozen corn, kernels cut off cob if fresh 
  • 2 Cup cherry tomatoes, halved 
  • 3 green onions, sliced 
  • 3 Tablespoons olive oil
  • 2 limes, juiced 
  • 1 teaspoon salt 
  • 1 teaspoon pepper 
  • ½ teaspoon cumin 
  • ½ teaspoon ground chile 
  • ½ bunch cilantro, chopped
  • *Optional: ½ to 1 whole jalapeno, minced 



  1. In a large sauté pan, heat olive oil over medium high heat. Add summer squash, bell peppers and corn, then sauté for 10 minutes. 
  2. In a large mixing bowl, combine all ingredients and stir until well combined. 
  3. Taste and adjust seasonings. 
  4. Serve and enjoy!


Chef’s Choice: Can be served as a side dish, a dip for chips, or as a topping for tacos or tostadas!


Making Healthful, Nutritious Choices Should Be Easy.

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