Corn Salad with Lots of Veggies in the Mix is the Perfect Side

Corn Salad with Veggies and Homemade Dressing

This Corn Salad recipe with my homemade dressing is one of our favorite salads and side dishes!

Not only does this recipe make the dinner table, it’s often a share at picnics and parties.

And, the left-overs are often in the lunchbox with my crew = awesome dose of extra veggies.

Corn Salad by Jodie Fitz

1 pound of cooked, frozen corn
1 – 14.5 oz. can black beans, drained
1 – 1 1/2 cups diced grape tomatoes
1 – 1 1/2 cups diced cucumber
3 – 4 tablespoons cilantro, fresh
1/4 cup white vinegar
1 oz. cold water
1/2 cup light olive oil
1 tablespoon fresh lime juice
1 teaspoon onion powder
3/4 teaspoon sea salt
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Pinch of red pepper

Let the corn thaw completely.

Drain and rinse the black beans.

Add the grape tomatoes, cucumbers, black beans & cilantro to the thawed corn.

Whisk the vinegar, water, oil, lime juice, onion powder, sea salt, cumin, garlic powder, black pepper & red pepper together.

Add the dressing to the corn, bean, tomatoes and cucumbers until coated. Stir all of the ingredients together. Serve chilled.

NOTE: You can also put all of the dressing ingredients into a bell jar. Secure the top and shake the ingredients together.

This Quinoa Salad Recipe is another perfect dinner side dish to bring along on a picnic or to serve at an upcoming gathering. 

It uses my same homemade dressing as above, but everything tastes completely different with the quinoa in the mix.

Quinoa Salad Link

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