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    Dana’s Corn Salad

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    Corn Salad

    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

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    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!

    Comments

    3. Thanks, looks good. I am always looking for light salads that have no mayo ( egg allergy). can’t wait to try!

      Reply

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