Summer Garden Salad

This dish is great to take to a summer barbecue, because it highlights the best of the season and comes together in a snap.

Serves: 6Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy

Serves: 6


  • 1 pint cherry tomatoes, quartered
  • 2 cups frozen whole-kernel corn, thawed
  • 1 small cucumber, seeded and diced
  • 1 medium green bell pepper, cored, seeded, and diced
  • 1 medium red bell pepper, cored, seeded, and diced
  • 1 Tbsp. olive oil
  • 2 tsp. rice wine vinegar
  • 1⁄2 cup baby spinach
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper


  • Place tomatoes, corn, cucumber, green pepper, and red pepper in a bowl.
  • Shake olive oil and vinegar in a sealed jar until emulsified. Pour over veggies and toss. Add salt and pepper. Top with baby spinach to serve.