Summer is here and I love me some good ole summer salads. Black beans, avocado, CORN! Eat them hot or cold, summer salads are what grilling out is all about!

Years ago my good friend, Ashley over at Wee Wander, gave me this recipe. I’m not sure if she concocted it because she’s and former chef and all, but either way, it’s amazing. It’s super simple and yet the flavors are unlike any other veggie summer salad (or corn salad for that matter) that I’ve ever tried. The secret? Apple cider vinegar.

Here’s the recipe and 21 Day Fix container breakdown, below!


  • 5 ears of corn, shucked
  • 1/2 cup red onion, diced
  • 3 Tbsp. apple cider vinegar
  • 3 Tbsp. EVOO
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. basil (dried) or 1 Tbsp. chopped (fresh)


Boil corn for 3 minutes. Remove and plunge into ice water to stop the corn from cooking. Remove kernels and toss all ingredients (except fresh basil) together in a bowl. Allow to marinate for several hours or overnight. Toss with fresh basil before serving.

21 Day Fix container breakdown:

1/2 cup = yellow

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