Easy Summer Salad

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The salad I make on repeat all summer — crisp lettuce, sweet corn, juicy strawberries, and tomatoes in a bright lemon vinaigrette. Naturally vegan and ready in minutes.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Servings: servings

Author: Jenné Claiborne

Ingredients

6 cups baby arugula packed, or other lettuce greens like romaine
2 cups fresh corn kernels from 3–4 ears
1½ cups cooked black beans from one 14-ounce can, drained and rinsed
1 cup ripe cherry tomatoes halved or quartered
1 cup ripe strawberries hulled and quartered
2 small Persian cucumbers diced (about 1 cup)
1 ripe avocado diced
1 cup chopped fresh basil packed, or other fresh herbs

Lemon Vinaigrette

2 tbsp fresh lemon juice from about 1 lemon
1 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp maple syrup
¼ tsp sea salt plus more to taste
¼ cup extra-virgin olive oil

Instructions

Combine all of the salad ingredients in a large mixing bowl.
Add the vinaigrette ingredients to a glass jar with a lid, tighten the lid, and shake vigorously until emulsified (or whisk together in a small bowl until smooth).
Pour the vinaigrette over the salad, toss to coat, and serve immediately.

Notes

Recipe Notes:

Make the dressing ahead. The lemon vinaigrette keeps up to 2 weeks in the fridge. I often keep a batch on hand all summer so the salad's ready to dress at a moment's notice.
Season to taste before serving. Give the dressed salad a taste and add a pinch of salt or a squeeze of lemon if it needs brightening — the beans and corn especially soak up seasoning.
Storage directions. The salad is best enjoyed fresh to keep the greens from wilting. If you anticipate having leftovers, dress only the portion you plan on eating and store the leftovers separately. Dress the salad before enjoying.

Nutrition