This corn salad makes a wonderful side dish or even a fabulous main meal for lunch!

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. I mean lets face it. Whole Foods isn’t nicknamed “Whole Paycheck” for nothing.

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) clean eating corn salad! This is great for gatherings, get-togethers or even just a regular, weeknight dinner at home. Serve it as a side dish or even as a main meal. Either way, it makes a delicious dish that won’t break the bank.

Enjoy this clean eating corn salad as a side dish, or pack a larger portion in a container for lunch! It’s filling and tasty and you’ll definitely want seconds. And if you need to round it out a bit more, some shredded chicken mixed in makes a complete meal that is both tasty and very filling.

MORE HEALTH SIDE SALAD RECIPES:

• Avocado Cashew Salad
• Greek Cucumber Salad

Enjoy!

CORN SALAD RECIPE:

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Corn Salad

Prep Time

30 mins

Cook Time

20 mins

Total Time

50 mins

 

This clean eating corn salad is fresh, crunchy and full of good-for-you veggies. Make it for dinner tonight or lunch tomorrow!

Yield: 14 servings

Ingredients

• SALAD INGREDIENTS:
• 2 lbs. organic sweet corn
• 1 large red bell pepper
• 1 (10 oz.) package cherry or other small tomatoes
• 1/2 large red onion, diced
• 1 lb. package organic edamame beans (shelled)
• crumbled feta cheese, to taste (optional)
• DRESSING INGREDIENTS:
• 2 tsp. ground black pepper
• 1/2 tsp. salt
• 4 tsp. garlic powder
• 4 tbsp. olive oil
• 1/2 cup balsamic vinegar
• 1 small bundle fresh basil, chopped fine

Instructions

1. Start your corn on the stove, and gather all your ingredients.

2. Chop the peppers and onions into bite size pieces. The smaller you chop the pieces, the better texture your salad will have.

3. When the corn is done cooking, strain and allow to cool, then add combine the corn and all the veggies in a large mixing bowl. Toss well.

4. Make your dressing by adding all dressing ingredients to a bowl and mixing well.

5. 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.

6. If you are a meat eater, add some shredded chicken to this salad for extra protein.