Are you hot yet? In these dog days of summer, I have been experimenting with fresh recipes for hot summer nights. I have been loving vegetable salad recipes that feature summer produce in a new way. This is one of my favorite summer side dishes. It is a change from the classic corn on the cob and is a great make ahead dish to bring on a picnic.
Corn Salad
Yield – 4 servings
Preparation Time – 10 minutes (+4 hours marinating in fridge)
Cooking Time – 0 minutes!
Ingredients
- 2 cans of drained corn (you can also use fresh corn that has been cooked)
- 1/2 cup diced celery
- 1/2 cup diced green pepper
- 1/2 cup diced red pepper
- 4 oz diced Monterey Jack Cheese
- 2 tbsp minced red onion OR 2 tbsp green onion
- 2 tbsp sugar
- 1/3 cup vinegar
- 1/4 cup oil
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 tsp dried parsley
Directions
- Mix corn, vegetables and cheese together.
- In separate bowl, combine sugar, vinegar, oil, salt, pepper & parsley well.
- Mix marinade into vegetables. Toss to combine and allow to marinate at least 4 hours in fridge.
- Enjoy!
sounds good Erin:) kudos on the sbsummit. i leanred a LOT. you all did a great job organizing it:)
Thanks Martha! I’m thrilled you could be there…and look forward to seeing your blog grow and your business flourish!
This looks delicious Dana!
Thanks Alea! I just had a big bowl for lunch and dinner! 🙂
Thanks, looks good. I am always looking for light salads that have no mayo ( egg allergy). can’t wait to try!
Let me know if you like it!
Yay for salads that don’t have mayonnaise!! Can’t wait to try this!
-Lauren
Tea salt? Tea pepper? What are they?
tea= teaspoon 🙂
I just made this salad and it is DELICIOUS !! Kids and adults loved it! Thanks.
Any particular type of vinegar, or just plain white vinegar? Thanks!
I use plain ole white vingear but have also used apple cider vingear as well
Now that is a summer delight for sure. No hot stove and tasty! Thanks for sharing with us over at our Recipe Swap Meet! Nummmmers! Following you too!