This is a great little salad. It’s light and refreshing, and just looks pretty as hell. It works really well with roasted corn, although this recipe uses boiled corn. Using roasted corn changes the flavor of the salad a bit, and works well with additional spices.
![](http://www.sabreland.com/wp-content/plugins/kitchenbug/application/assets/img/print-small.png)
![](http://www.sabreland.com/wp-content/plugins/kitchenbug/application/assets/img/print-small-hover.png)
![](http://www.sabreland.com/wp-content/plugins/kitchenbug/application/assets/img/dig-in.png)
![](http://www.sabreland.com/wp-content/plugins/kitchenbug/application/assets/img/dig-in-hover.png)
![](http://www.sabreland.com/wp-content/uploads/2014/07/WP_20140719_018-295x295.jpg)
This beautifully colored dish makes a great side dish for a barbeque or light summer dinner.
01:35
01:20
00:15
Low cal 77kcal
Low fat 1g
sat-fat Free 0g
chol Free 0mg
sodium 304mg
carbs 17g
Serving size 117g Calories from fat 9kcal Fiber 2g Protein 3g Sugar 7g
Ingredients
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5 ears fresh corn
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1 medium red onion
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2 mini sweet peppers
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2 tbsp balsamic vinegar
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2 tbsp golden balsamic vinegar
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1/4 cup chopped watercress
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1 tsp sea salt
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1 tsp freshly chopped rosemary
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1/2 tsp garlic powder
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1/2 tsp dill
Directions
- Cook the corn until tender
- While corn is cooking, chop the onion and peppers
- Strip the kernels off the corn
- Toss all ingredients together in a bowl
- Cover in wrap and allow to chill for an hour
Additional Photos:
![Corn](http://www.sabreland.com/wp-content/uploads/2014/07/WP_20140719_011-1024x767.jpg)
![Corn and Onions](http://www.sabreland.com/wp-content/uploads/2014/07/WP_20140719_014-1024x767.jpg)
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