I’ve always loved buying this salad at Whole Foods. It’s so fresh and bursting with flavor. But it’s such a simple salad, I just couldn’t see why I couldn’t make it at home for half the price…. and add some protein to it too.
Well, sure enough, I did it. And to be honest, I think my version tastes better. No offense Whole Foods, but I make some darn good (and affordable) corn salad!
YOU MIGHT ALSO ENJOY:
Clean Eating Corn Salad
(Makes 14 servings)
- 2 pounds organic sweet corn
- 1 large red bell pepper
- 1 (10 ounce) package cherry or other small tomatoes
- 1/2 large red onion
- 1 pound package organic edamame beans (shelled)
- Crumbled feta to taste (optional)
- 4 teaspoons ground black pepper
- 1 teaspoon salt
- 4 teaspoons garlic powder
- 4 tablespoons olive oil
- 1/2 cup balsamic vinegar
- 1 small bunch fresh basil, chopped fine (about 1-2 cups depending on your tastes)
- Start your corn on the stove, and gather all your ingredients.
- Chop the peppers and onions into bite size pieces. The smaller you chop the pieces, the better texture your salad will have.
- When the corn is done cooking, allow to cool, then add that and all the veggies to a large mixing bowl. Toss well.
- Make your dressing by adding all dressing ingredients to a bowl and mixing well.
- It’s best to add the dressing once you have served the salad. If you add the dressing to the entire salad and end up with leftovers, the leftovers won’t keep as long in the fridge. That said, eat up. Corn can sour quickly in the fridge.
- If you are a meat eater, add some baked chicken to this salad for extra protein.