10 minutes to a fresh, homemade salad? Not impossible! And this one does not involve ripping open a bag of pre-washed lettuce. Easy Corn Salad is a great accompaniment to grilled entrees and practically screams sunshine. We enjoy this corn salad from April through October.
This recipe serves 4, so I often double it for larger crowds.
2 c. corn kernels (you can either cut from pre-cooked corn on the cob, or use frozen corn in a pinch)
1 c. chopped zucchini
1/2 c. diced red bell pepper, and/or chopped grape tomatoes
1/2 c. minced green onions
1/4 c. cider vinegar
1 T. Dijon mustard
1 t. granulated sugar
1 T. olive oil
1 T. minced garlic
1/4 t. hot sauce (if desired)
In a serving bowl, mix together corn, zucchini, red peppers (or tomatoes) and green onions.
Stir dressing together in a separate medium-sized bowl with remaining ingredients.
Pour over vegetables, mix well and serve.
TIP: In order to allow the flavors to marinate, add dressing to salad about 1/2 hour before serving and refrigerate. Stir again, and serve.