Fresh Corn Salad Pita Sandwich

Name: Fresh Corn Salad Pita Sandwich
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 ear fresh corn kernels; 1 piece baby cucumber, diced; 0.5 pint cherry tomatoes, quartered; 0.5 cup red onion, finely diced; 0.5 cup queso fresco cheese, crumbled; 2 tablespoons olive oil; 2 tablespoons white wine vinegar; 6 pieces pita bread; 0.5 teaspoon salt and pepper, to taste

I love that more than half of the ingredients here came from the local farmer’s market and 100% were repurposed from other dishes. This is such a refreshing lunch and just what we needed on a hot summer day. The pita is certainly optional and this salad can be served many different ways. Substitute cheese with toasted pine nuts if you want to make this vegan.

Allen_Lee

Prep15 min

Total15 min

Servings2

Difficultyeasy

AmericanHeart HealthyKetogenicLow CarbVegetarianLunchSnacksVegetables

Ingredients

1 earfresh corn kernels
1 piecebaby cucumber, diced
0.5 pintcherry tomatoes, quartered
0.5 cupred onion, finely diced
0.5 cupqueso fresco cheese, crumbled
2 tablespoonsolive oil
2 tablespoonswhite wine vinegar
6 piecespita bread
0.5 teaspoonsalt and pepper, to taste

Instructions

1
In a large mixing bowl, mix all ingredients and toss well.
2
Cut the pita bread in half and gently stuff the pita halves with the corn salad.