Summer Corn Salad

5 from 2 votes

The rainbow of fresh vegetables makes this Summer corn salad recipe healthy, beautiful, and delicious! It's the perfect Summer side dish that takes minutes to prepare.

Course Salad

Cuisine American

Keyword corn, corn salad, Salad, side dish

Prep Time 15

Total Time 15

Servings cups

Calories 162.5kcal

Author Blair Lonergan

Ingredients

For the Salad:

2 cups corn kernels (fresh or frozen, thawed is fine)
1 cup halved grape tomatoes
1 cup diced zucchini (about 1 small zucchini)
½ cup diced celery
½ cup diced sweet bell pepper (any color is fine)
¼ cup diced red onion

For the Dressing:

2 tablespoons olive oil
3 tablespoons honey
3 tablespoons vinegar (I like white vinegar or rice vinegar, but apple cider vinegar is also good)
1 teaspoon salt

Instructions

Combine all dressing ingredients in a jar. Cover with lid and shake until completely combined. Set aside.
2 tablespoons olive oil, 3 tablespoons honey, 3 tablespoons vinegar, 1 teaspoon salt
Place all of the vegetables in a large bowl. Pour dressing over top and gently toss to coat.
2 cups corn kernels, 1 cup halved grape tomatoes, 1 cup diced zucchini, ½ cup diced celery, ½ cup diced sweet bell pepper, ¼ cup diced red onion
Cover and refrigerate until ready to serve.

Notes

This is a great make ahead side dish for a summer picnic or potluck! It keeps well in the refrigerator for at least 2-3 days.

Nutrition