Description
Easy Corn Salad is the perfect dish to embrace the flavors of summer, offering a vibrant blend of fresh vegetables. With its delightful crunch and burst of colors, this salad is not only a feast for the eyes but also for the taste buds. Using fresh ingredients, this corn salad is versatile and can be enjoyed at picnics, barbecues, or as a light lunch.
Ingredients
Scale
- 4 to 6 cup corn kernels, fresh, canned, or thawed frozen
- 1 cup cherry tomatoes, halved
- 1/4 to 1/2 cup red onion, finely diced
- 1 red bell pepper, diced
- 1/4 cup fresh cilantro or basil, chopped
- 1 to 2 tablespoon olive oil
- 1 to 2 tablespoon lime juice or red wine vinegar
- Salt and black pepper, to taste
- 1/3 cup feta cheese, optional
Instructions
- If you’re using fresh corn, cook it by boiling, steaming, grilling, or sautéing for a few minutes until tender. Allow it to cool before cutting the kernels off the cob. If using canned corn, drain it well. Frozen corn should be thoroughly thawed and drained.
- In a large bowl, combine the corn, halved cherry tomatoes, finely diced red onion, diced bell pepper, and fresh herbs. Mix these ingredients well to distribute the flavors evenly.
- Drizzle olive oil and lime juice or red wine vinegar over the mixed ingredients. Season with salt and black pepper to taste, then toss everything together until well blended. If using feta cheese, crumble it over the salad and gently mix it in just before serving.
Notes
Keep your corn salad in an airtight container in the fridge for about 2-3 days. Before serving leftovers, give it a little toss and check for seasoning.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg