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Corn Salad

Corn Salad

Calories 115 (24% from fat)
Fat 3 gram
Saturated Fat 0.25 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 76 mg.
Carb 21 gram
Fiber 3.4 gram
Sugar 9 gram
Sugar Alcohol 0 gram
Protein 4 gram


1 bag (14.4 oz.) frozen corn, thawed in the refrigerator overnight

1/2 cup red onion, diced

16 cherry tomatoes, cut in quarters

1/4 cup basil, roughly chopped

1/2 Tbsp. olive oil

2 Tbsp. apple cider vinegar

1/8 tsp. salt

1/4 tsp. black pepper

This is a light, refreshing and easy salad to mix together that stores well in the refrigerator. If you have fresh corn available, you can make it with those. Double or triple the ingredients for a party salad that everyone loves.

1. Pour thawed (but still refrigerator cold) corn into a large bowl. Stir in the onion, cherry tomatoes and basil.

2. Pour the olive oil and vinegar into a small bowl. Use a fork to whisk it together, then pour it over the salad, mixing it in.

3. Sprinkle the salt and pepper over the top of the salad, stirring it in.

4. Divide into 4 servings of approximately 1 cup each. This stores well in the refrigerator for up to 2 days, if covered.

Yield: 4 Servings

Corn Salad 

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