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.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
This clean eating corn salad is fresh, crunchy and full of good-for-you veggies. Make it for dinner tonight or lunch tomorrow!
- 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
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Start your corn on the stove, and gather all your ingredients.
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Chop the peppers and onions into bite size pieces. The smaller you chop the pieces, the better texture your salad will have.
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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.
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Make your dressing by adding all dressing ingredients to a bowl and mixing well.
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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.
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If you are a meat eater, add some shredded chicken to this salad for extra protein.
This recipe from the Gracious Pantry archives, originally posted 11/8/09.
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!
Trude – Sounds like a fabulous meal!!
This sounds A-mazing!! Can’t wait to try it out. Thank you :o)
Christa – You’re welcome! I hope you enjoy it!
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!
Janet – Oh yes! That would be lovely! Enjoy!
Yes.
This is one of my favorite recipes! I make it all the time. The dressing is fabulous. Thank you for sharing it!
Rachael – My pleasure! 😀
Weird – I pasted something else into my name. Slippery fingers! Oops!