Raw corn salad with shiso and basil

Delight your taste buds with this refreshing raw corn salad infused with the delicate flavors of shiso and basil. Perfect for a light and flavorful meal.

Ingredients:

• 3 cups fresh corn kernels, cut from 3 to 4 cobs
• 2 cups grape tomatoes, halved
• 6 to 8 medium red radishes, halved and thinly sliced
• 1 large cucumber, sliced
• 1 medium shallot, finely sliced
• 90g feta cheese, crumbled
• 1/4 cup loosely packed shiso leaves finely chopped, plus leaves for garnish
• 1/4 cup loosely packed basil leaves, finely chopped, plus leaves for garnish
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper

Instructions:

1. To prepare the salad: Mix together corn, tomatoes, radishes, cucumber, shallot, feta cheese, and herbs in a spacious bowl. Gently mix the ingredients until combined.
2. To make the dressing: Mix balsamic vinegar, olive oil, and Dijon mustard in a small bowl or a container that can be sealed. Stir well or close the container and shake vigorously until the dressing is smooth and well blended. Add salt and pepper to taste, mix again, and drizzle over the salad. Toss until everything is evenly coated, then present immediately, topping it with shiso and basil leaves.

Summary:

• Calories: 1024 kcal
• Fat: 39 g
• Protein: 36 g
• Carbs: 157 g
• Potassium: 2861 mg
• Magnesium: 243 mg