Sunday afternoon, when we were deciding what to have for dinner, we agreed that something quintessentially summer sounded good and landed on grilled turkey burgers with a crisp side salad….

When it came time to preparing the ingredients for the salad, I realized we’d forgotten one key ingredient: Lettuce. Having to quickly pivot (no one felt like heading to the store at 5:30pm), we came up with an easy lettuce-less corn salad which ended up being phenomenal. It’s super easy and I’m calling it the perfect “summer side” because it’s loaded with color, flavor, and pairs perfectly with just about anything grilled. You can easily double it for a larger group, but TJ and I ate this entire salad between the two of us (haha… we really liked it). And as a the cherry on top, the dressing is in fact great on lettuce as well (we had with salmon last night and it was just as tasty).

So, if you’re in charge of a side for this upcoming MDW, or just looking for something as we move into the summer season, then I hope this helps a bit!
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INGREDIENTS

1 12oz can of corn
1 orange bell pepper (chopped)
1 yellow bell pepper (chopped)
handful of cherry tomatoes (cut into fourths)
1 avocado, diced
1/2 cup chopped cilantro
1 cup of chopped red onion
1/4 cup of olive oil (if it’s too tangy, add a touch more olive oil until it’s to you liking)
2 cloves of minced garlic
2 limes, juiced
1/2 tsp of honey
2 tsp seasoned salt

DIRECTIONS

1. Combine corn, chopped bell peppers, cherry tomatoes, cilantro, chopped red onion, and diced avocado into a large bowl.

2. Combine olive oil, minced garlic, lime juice, honey, and all purpose seasoning into a small bowl and whisk together until combined. Taste, and adjust olive oil and lime juice as needed… you may need to add more lime juice to give it the zesty kick, or more olive juice to tone the zest down.

3. Once the salad dressing is whisked, pour over the corn salad and mix together.

4. Enjoy!