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Summer corn salad is perfectly refreshing and simple for a summer recipe. Salads get boring, right? I feel that! If you’re feeling bored with the typical lettuce and veggies, you need to try this corn salad. It’s sweet and rich flavors combined with a fresh, vinegar taste make it the perfect pairing for grilled chicken or fish… or even just eat it with a spoon like I do! As an added plus, this recipe is PERFECT for a last minute barbeque or party, and takes no more than 15 minutes.
Summer Corn Salad Ingredients
Corn: This main ingredient of this corn salad is, of course, corn! I like to buy sweet corn from the frozen section when I don’t have any corn on the cob, but this recipe is a perfect way to use up leftover corn on the cob from grilling! Canned corn will work as well.
Black Beans: Black beans add some extra flavor and protein to the corn salad but you can omit them if black beans aren’t your thing. Be sure to drain the can completely and wash them in a strainer before adding them to the salad.
Cucumber: Adding chopped cucumber to the salad adds an awesome crunch that I personally always crave in a salad. Feel free to play around and add in any other veggies that you love!
Cherry Tomatoes: I know tomatoes can be a polarizing topic so feel free to leave them out if you’re a tomato hater! I like to add a few halved cherry tomatoes just for a little flavor burst but you can use other veggies instead if preferred.
Avocado: Avocado is another optional add-in but I recommend adding it, especially if you’re serving the salad right away. If you’re making the salad for meal prep or for a party that isn’t for a day or two, I would either leave out the avocado or add it in last minute to keep it from browning.
Cheddar Cheese: Cheddar cheese is my favorite cheese to add to this recipe, but you can add whatever you like. I think some feta would work perfectly too and add some extra flavor! If you prefer to have no dairy, just leave it out.
Cilantro: Some chopped fresh cilantro is probably one of my favorite add-ins for recipes. Can you tell? I must have it in half of my recipes… But there’s a reason I love it so much. It has so much amazing flavor and always upgrades a salad!
Spices: The spices you’ll need for the dressing are salt, black pepper, onion powder and oregano. You could optionally add some garlic powder and red pepper flakes too, or more salt to your liking.
Oil & Vinegar: The main components of the dressing are olive oil and red or white wine vinegar. The dressing is simple and similar to an Italian dressing or vinaigrette. Feel free to play around with the flavors or add some extra lime juice!
How To Make Summer Corn Salad
Step One: Begin by preparing the corn by either thawing out the frozen corn or cutting the corn off of the cobs. Place the corn in a large mixing bowl and set aside.
Step Two: Drain the black beans and rinse them with water before adding to the bowl as well. Chop the cucumber, cherry tomatoes and avocado into small cubes and add everything to the mixing bowl along with the chopped cilantro and cheese.
Step Three: In a small bowl. whisk together the olive oil, vinegar and lime juice with all of the spices. Pour the dressing over the salad and mix to incorporate everything.
Step Four: For best results, refrigerate the salad for at least and hour, then serve immediately or store in airtight containers in the refrigerator for up to four days.
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SUMMER CORN SALAD
6-8
servings15
minutesGluten-Free, Grain-Free, Vegetarian
Summer corn salad is perfectly refreshing and simple for a summer recipe. Salads get boring, right? I feel that! If you’re feeling bored with the typical lettuce and veggies, you need to try this corn salad. It’s sweet and rich flavors combined with a fresh, vinegar taste make it the perfect pairing for grilled chicken or fish… or even just eat it with a spoon like I do! As an added plus, this recipe is PERFECT for a last minute barbeque or party, and takes no more than 15 minutes.
Ingredients
1 lb sweet corn, frozen, canned or cut off the cob
15oz black beans
1 cucumber
1/2 cup cherry tomatoes
1/2 ripe avocado
1/2 cup cheddar cheese, cubed
1/3 cup fresh cilantro, chopped
- DRESSING
1/3 cup olive oil
1/4 cup red or white wine vinegar
2 tbsp lime juice
1 tsp salt
1/2 tsp black pepper
2 tsp onion powder
1 tsp dried oregano
Directions
- Begin by preparing the corn by either thawing out the frozen corn or cutting the corn off of the cobs. Place the corn in a large mixing bowl and set aside.
- Drain the black beans and rinse them with water before adding to the bowl as well. Chop the cucumber, cherry tomatoes and avocado into small cubes and add everything to the mixing bowl along with the chopped cilantro and cheese.
- In a small bowl. whisk together the olive oil, vinegar and lime juice with all of the spices. Pour the dressing over the salad and mix to incorporate everything.
- For best results, refrigerate the salad for at least and hour, then serve immediately or store in airtight containers in the refrigerator for up to four days.
Notes
- I recommend adding the avocado at time of serving if you don’t plan to eat the salad immediately to prevent browning.
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