5 from 4 votes
Summer Corn Salad
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.
Prep Time
15 mins
Total Time
15 mins
Servings:
5
cups
Calories:
1625 kcal
Course:
Salad
Cuisine:
American
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.
Cup of Yum
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
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: 5 cups
Amount Per Serving
Calories 1625
% 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.