this salad is the perfect accompaniment to the soup, and shouldn't be left out. Please note raw corn is hard for some to digest, feel free to blanch it briefly if desired. Cherry tomatoes, and sweet bell peppers would be an excellent addition to the salad ingredients, get creative, all the summer flavors work here. The longer it sits, the tastier it gets, so you can make it in advance. This will make more salad than you need, so you'll have a small bowl leftover to eat as is.
Ingredients
3ears of sweet corn {2 cups off the cob}
1small-medium cucumberpeeled if desired {1 1/2 cups diced
large handful of parsleychopped
1/4cupolive oil
1tablespoonred wine or apple cider vinegar
juice from 1/2 lemon {about 1 tablespoon}
1/4teaspoonsea salt + more to taste
1/2teaspoonground pepper
Instructions
Remove the corn from the cob. Dice the cucumber in small pieces.
Combine the corn kernels, diced cucumber, chopped parsley, olive oil, vinegar, lemon juice, sea salt and pepper in a bowl and toss together to coat evenly. Refrigerate until you are ready to serve.