Corn Salad Recipe

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.

A close up shot of this Clean Eating Corn Salad showing all the bits of corn, feta and fresh basil as well as tomatoes.

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.



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Clean Eating Corn Salad Recipe

Corn Salad

This clean eating corn salad is fresh, crunchy and full of good-for-you veggies. Make it for dinner tonight or lunch tomorrow!
5 from 1 vote
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Course: Side Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 14 servings
Calories: 158kcal



  • 2 lbs. organic sweet corn
  • 1 large red bell pepper
  • 10 oz. package cherry tomatoes
  • ½ large red onion (diced)
  • 1 lb. organic edamame beans (shelled)
  • crumbled feta cheese (optional – to taste )


  • 2 tsp. ground black pepper
  • ½ tsp. salt
  • 4 tsp. garlic powder
  • 4 tbsp. olive oil
  • ½ cup balsamic vinegar
  • 1 small bundle fresh basil (chopped fine)


  • 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, strain and allow to cool, then add combine the corn and all the veggies in 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 shredded chicken to this salad for extra protein.


Serving: 1serving | Calories: 158kcal | Carbohydrates: 21g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 91mg | Potassium: 382mg | Fiber: 4g | Sugar: 6g | Vitamin A: 642IU | Vitamin C: 25mg | Calcium: 31mg | Iron: 1mg

This recipe from the Gracious Pantry archives, originally posted 11/8/09.

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  1. trude wofford says:

    I dont care for tofu, so I left it out and had a salmon pattie made with egg white,green onion,and whole wheat bread crumbs the salad is wonderful and I will be making this often-and I like the dressing on other salads as well!

    1. The Gracious Pantry says:

      Trude – Sounds like a fabulous meal!!

  2. This sounds A-mazing!! Can’t wait to try it out. Thank you :o)

    1. The Gracious Pantry says:

      Christa – You’re welcome! I hope you enjoy it!

  3. I am definately going to try this recipe this week! I am going to add feta instead of the tofu, and I’m sure it would be yummy!

    1. The Gracious Pantry says:

      Janet – Oh yes! That would be lovely! Enjoy!

  4. This is one of my favorite recipes! I make it all the time. The dressing is fabulous. Thank you for sharing it!

    1. The Gracious Pantry says:

      Rachael – My pleasure! 😀

  5. Weird – I pasted something else into my name. Slippery fingers! Oops!