Summer Corn Salad
User Reviews
5
4 reviews
Excellent
Summer Corn Salad
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The rainbow of fresh vegetables makes this Summer corn salad recipe healthy, beautiful, and delicious! It's the perfect Summer side dish that takes minutes to prepare.
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Ingredients
For the Salad:
- 2 cups corn kernels (fresh or frozen, thawed is fine)
- 1 cup grape tomato halved
- 1 cup zucchini about 1 small zucchini, diced
- ½ cup celery diced
- ½ cup Sweet Bell Pepper any color is fine, diced
- ¼ cup red onion diced
For the Dressing:
- 2 tablespoons olive oil
- 3 tablespoons honey
- 3 tablespoons vinegar (I like white vinegar or rice vinegar, but apple cider vinegar is also good)
- 1 teaspoon salt
Instructions
- Combine all dressing ingredients in a jar. Cover with lid and shake until completely combined. Set aside.
- Place all of the vegetables in a large bowl. Pour dressing over top and gently toss to coat.
- Cover and refrigerate until ready to serve.
Notes
- This is a great make ahead side dish for a summer picnic or potluck! It keeps well in the refrigerator for at least 2-3 days.
Nutrition Information
Show Details
Serving
1cup
Calories
162.5kcal
(8%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
6.5g
(10%)
Saturated Fat
0.9g
(5%)
Polyunsaturated Fat
1.2g
(7%)
Monounsaturated Fat
4.2g
(21%)
Sodium
489.8mg
(20%)
Potassium
399.5mg
(9%)
Fiber
3.2g
(13%)
Sugar
15.3g
(31%)
Nutrition Facts
Serving: 5cups
Amount Per Serving
Calories 1625 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 162.5kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 6.5g | 10% |
| Saturated Fat | 0.9g | 5% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 4.2g | 21% |
| Sodium | 489.8mg | 20% |
| Potassium | 399.5mg | 9% |
| Fiber | 3.2g | 13% |
| Sugar | 15.3g | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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