Corn Salad
Perfect side for a barbecue, with tacos, or when you're looking for something fresh to compliment your meal.
Ingredients
Corn Salad
- 2 cups canned or fresh cooked corn
- 1/2 cup cucumber chopped
- 1/2 cup red pepper chopped
- 1/2 cup green pepper chopped
- 1/4 cup red onion diced
- 1/4 cup feta crumbled
Dressing
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 tsp honey
- salt to taste
- pepper to taste
Instructions
Dressing
- Whisk together the red wine vinegar, olive oil, honey, salt, and pepper or add all of the ingredients to a mason jar and shake until blended.
Corn Salad
- Mix together the corn, cucumber, peppers, onion, and feta.
- Pour the dressing over the corn mixture and serve or store in the fridge until ready to eat.
Notes
The dressing can be used on any salad of your liking!
This corn salad makes great leftovers. It's best eaten within a day or 2 once the dressing is added. Otherwise, keep the dressing on the side and add it before you are going to eat.
In the winter I use canned corn and in the summer I use fresh corn. When using fresh corn, boil your shucked cob for about 10 minutes and cut off the corn to use in the salad. For extra flavor, grill your corn on the cob!
I do not like using frozen corn for this recipe because it can be watery and mushy.
Some great vegetable substitutes and/or additions include tomato and avocado.