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 (although I hear that’s about to change).
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! 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.
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This recipe from the Gracious Pantry archives, originally posted 11/8/09.
- 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
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.