Corn Salad With Bell Peppers
15 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
Mediterranean diet,
paleo-friendly,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 0 min | 15 min |
Introduction
This corn salad with bell peppers is crisp, colorful, and lightly tangy, with sweet corn and fresh vegetables in every bite.
It is perfect for summer cookouts, potlucks, picnics, or an easy make-ahead side for weeknight dinners.
Ingredients (4 servings)
Ingredients
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How to Make Corn Salad With Bell Peppers
-
Prep the vegetables
Drain the corn very well so the salad stays crisp, not watery.
Dice the bell pepper and cucumber small, then finely chop the onion and parsley.
-
Whisk the dressing
In a medium bowl, whisk the olive oil, vinegar, salt, and black pepper until blended.
-
Mix the salad
Add the corn, bell pepper, cucumber, onion, and parsley to the bowl.
Toss until every piece is lightly coated and the seasoning is evenly distributed.
-
Chill and serve
Taste and adjust the salt or vinegar if needed.
Serve right away, or chill for 20 minutes for a colder, more blended flavor.
Substitutions
- Canned corn for fresh corn or thawed frozen corn
- Fresh corn gives the salad a sweeter bite and a firmer texture. Thawed frozen corn keeps the prep easy and tastes very close.
- White onion for green onion
- Green onion brings a milder flavor and a softer finish. It also adds fresh color without overpowering the other vegetables.
- Cucumber for diced jicama
- Jicama adds extra crunch and stays crisp longer in the fridge. It gives the salad a fun, almost fruit-like snap.
Tips
- Drain thoroughly
- Wet corn dulls the dressing and makes the salad loose. Let it sit in a strainer for a few minutes.
- Cut everything small
- Small pieces help each bite taste balanced. They also make the salad easier to scoop and serve.
- Soften sharp onion
- If the onion tastes harsh, rinse it under cold water after chopping. The flavor stays fresh but loses some bite.
- Chill before serving
- A short rest helps the vegetables absorb the dressing. Twenty minutes is enough for a more unified flavor.
Nutrition Facts *
| Energy | 147 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 9 | g |
| Carbohydrates | 14 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I make this salad ahead of time?
- Yes. Make it up to one day ahead and keep it chilled. Stir before serving, since the vegetables release a little liquid.
- How do I keep the salad from getting watery?
- Drain the corn well and pat the cucumber dry after chopping. If needed, add the dressing just before serving.
- Can I use fresh corn instead of canned?
- Absolutely. Cook the corn briefly, then cool it completely before mixing. Fresh kernels add sweetness and a crisp pop.
- What if the onion flavor is too strong?
- Soak the chopped onion in cold water for 10 minutes. Drain well, and the flavor will taste milder.
Serving Suggestions
This salad pairs well with grilled chicken, burgers, or simple sandwiches.
A crumble of feta adds saltiness, while diced avocado makes it richer.
For a smoky twist, use grilled corn and a pinch of chili powder.
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