This corn salad recipe is very easy to make. It is also fresh and great for summer days. We are going to make it with a Balsamic vinaigrette which will enhance the flavors.
This corn salad recipe is vegan. It is super clean. I use fresh summer corn for this but you can make it anytime of the year with frozen kernels.
Make sure not to over cook the corn when you are making this salad. You want it to be crunchy. If you want you can add some goat or feta cheese to this.
This is what you are going to need to make this delicious corn salad recipe:
4 ears of corn — peeled
1 TBS chopped parsley
2 TBS finely chopped red onion
2 Persian cucumbers — chopped (OR a cup of chopped, peeled and seeded cucumber)
½ bell pepper – diced
8 grape tomatoes – quartered (OR cherry tomatoes halved)
FOR THE DRESSING:
¼ cup balsamic vinegar
Salt & Pepper
¼ cup olive oil
Place the balsamic vinegar in a small bowl and add salt and pepper. Mix well. Start adding the olive oil in a very slow stream. Whisk as you add. Taste for salt and adjust if needed.
FOR THE SALAD:
Bring a large pot of water to a rolling boil and add the corn. Boil for 5 to 6 minutes and remove to a bowl of ice water. Cool down completely and remove the kernels into a bowl.
Add the parsley, red onion, cucumbers, bell pepper and tomatoes. Mix well.
Add the dressing and toss well. Serve and enjoy!