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+ servings

Corn Salad Recipe

This corn salad recipe is easy, and you’ll have a fresh, sweet, crunchy side to serve with any main dish you desire. We recommend a pot roast or burgers.
Prep Time5 mins
Total Time5 mins
Course: Side Dish
Cuisine: Global
Keyword: corn salad, corn salad recipe, how to make corn salad
Servings: 4 servings
Calories: 178kcal
Author: Luna Regina

Ingredients

  • 1/2 tsp oregano
  • 3 tbsp olive oil
  • 2 tsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp whole grain mustard
  • 10 oz corn canned or thawed
  • 4 oz cucumber deseeded and diced
  • 4 oz tomato deseeded and diced
  • 1 oz radish diced
  • 0.5 oz onion diced
  • 0.25 oz jalapeño roughly chopped
  • 1 tsp garlic minced
  • 0.5 oz feta cheese crumbled
  • 0.5 oz cilantro roughly chopped

Instructions

  • In a small bowl, whisk together 3 tbsp olive oil, 2 tsp lemon juice, 1/4 tsp salt, 1/4 tsp ground black pepper, and 1 tsp whole grain mustard.
    step 1: make the dressing
  • To a salad bowl/dish, add 10 oz corn, 4 oz cucumber, 4 oz tomato, 1 oz radish, 0.5 oz onion, 0.25 oz jalapeño, 1/2 tsp oregano and 1 tsp garlic.
    step 2: Plate the vegetables
  • Drizzle the dressing on top and toss well.
    step 3: Toss them with the dressing
  • Crumble 0.5 oz feta cheese and sprinkle 0.5 oz chopped cilantro on top. Serve right away or chill at least 30 minutes before serving.
    step 4: Sprinkle feta and cilantro on top. Serve

Nutrition

Serving: 1serving | Calories: 178kcal | Carbohydrates: 17g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 227mg | Potassium: 359mg | Fiber: 2g | Sugar: 6g | Vitamin A: 660IU | Vitamin C: 16mg | Calcium: 38mg | Iron: 1mg