Corn Salad

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This is a refreshing colorful summer salad that is super simple and can be made ahead of time for a picnic or pot luck. You can dice all the veggies, and pre-make the dressing and store in the fridge the night before. (I like to rinse the canned corn really well and soak overnight in a bowl of water to get rid of the canned corn taste, but if you don't have time, you can omit this step.) Then the next day 1 to 2 hours before you are ready to serve, drain the corn well and add to the chopped veggies. Pour in the dressing and mix thoroughly. Taste and adjust salt and pepper to your liking. That's it!

Rinse well and Drain canned corn. Soak in water in fridge overnight if you have time. If not omit this step.
Dice cucumber, tomatoes, scallions and cilantro and place covered in fridge until ready to serve.
Make dressing. Toss everything together with the dressing. Chill for 1 to 2 hrs. Taste and adjust seasonings right before serving

Yields 8 side dish servings

Ingredients:

  • 2 cans corn (15 oz), rinsed and drained
  • 1 cucumber, diced
  • 4 Roma tomatoes, diced
  • 2 stalks scallions, diced (¼ c)
  • ½ bunch cilantro, rough chopped (¾ cups)

Ingredients for dressing:

  • 2 T vinegar
  • 2 T olive oil
  • 1 clove garlic crushed
  • 1 t salt
  • ¼ t pepper
  • 1 t sugar

Procedures:

1. Rinse and drain canned corn well. Soak corn in water overnight in fridge if you have time, otherwise use as is

2. Dice cucumbers, tomatoes, scallions, and cilantro and add to large bowl.

3. In a separate small bowl, mix together the ingredients for the dressing. Store all prepped items in fridge covered overnight until a few hours before serving.

4. A few hours before you are ready to serve, drain corn well, and add to the bowl of chopped vegetables. Pour dressing over the mixture. Toss to mix. Refrigerate for 1-2 hours to allow the flavors to blend. Taste right before serving and adjust salt and pepper to your liking. Serve cold.