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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.