Corn Salad

A vibrant and refreshing dish that combines crunchy vegetables, bright cilantro, and zesty lime juice for a delicious crowd-pleaser that’s perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 20

Total Time 30

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American, Healthy

Calories: 150

Ingredients Method Nutrition Notes

Ingredients

Vegetables

4 cups corn (fresh, frozen and thawed, or canned and drained) For the freshest taste, use seasonal ingredients.
1 large red bell pepper, diced
1 large green bell pepper, diced
1/2 cup red onion, finely chopped
1 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped Can be substituted with parsley or mint.

Dressing

1/4 cup lime juice (freshly squeezed is best) Feel free to adjust to taste.
3 tablespoons olive oil
to taste Salt
to taste freshly ground black pepper

Method

Preparation

In a large mixing bowl, combine the corn, diced red and green bell peppers, chopped red onion, halved cherry tomatoes, and chopped cilantro.
In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper until the mixture is slightly emulsified.
Pour the dressing over the vegetable mix and gently toss to coat everything evenly.
Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to meld together beautifully.
Before serving, taste and adjust the seasoning with extra salt or lime juice if needed.
Serve and enjoy!

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 25gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 150mgFiber: 3gSugar: 3g

Notes

To keep leftovers fresh, store in an airtight container in the refrigerator for up to 3 days. Mixing in crushed tortilla chips just before serving adds a delightful crunch!

Tried this recipe?